Tomato-Basil Soup with Fresh Corn

Step 1: Heat 3 tablespoons olive oil in a large saucepan over medium-high heat. Add the onion and garlic; cook for 5 minutes, stirring frequently, until softened. Add the tomato paste and cook for 1 minute, stirring constantly.

Step 2: Remove from the heat. Stir in 2 1/2 pounds chopped tomatoes, stock, salt, pepper, and 1/2 cup basil.

Step 3: Transfer half of the tomato mixture to a blender. Process 1 minute or until smooth. Pour the pureed tomato mixture into a bowl. Transfer the remaining tomato mixture to the blender and process 1 minute or until smooth. With the blender running, add 1/4 cup oil in a slow, steady stream, processing until smooth.

Step 4: Add the drained tofu to the tomato mixture in the blender. Process until smooth.

Step 5: Return the pureed tomato mixture and pureed tomato tofu mixture to the pan; bring to a simmer, and cook, stirring often, until heated through.

Step 6: Combine the heirloom tomatoes, corn, vinegar and remaining 1/2 cup basil in a bowl.

Step 7: Divide the soup evenly among 8 bowls. Top with the corn mixture; drizzle the remaining 1/4 cup olive oil evenly over the top.