Best 4 Corn Soup With Tomato Bacon Toasts Recipes

Indulge in a culinary journey with our tantalizing corn soup, a delightful symphony of flavors that will warm your soul on a chilly day. This easy-to-make soup features fresh corn kernels swimming in a creamy broth, enhanced with a hint of sweetness from carrots and celery, and a savory depth from bacon. Served alongside these bowls of comforting soup are crispy tomato-bacon toasts, the perfect accompaniment to soak up every drop of the flavorful broth. These toasts are a delightful combination of sweet cherry tomatoes, smoky bacon, and a hint of garlic, all harmoniously united on top of toasted bread. Get ready to embark on a culinary adventure that will leave your taste buds dancing!

Check out the recipes below so you can choose the best recipe for yourself!

FRESH CORN AND TOMATO SOUP

Fresh Corn and Tomato Soup image

Clyda Conrad YUMA, ARIZONA This light and fresh soup is an excellent choice. Sieving the tomatoes, celery, onion and green pepper offers silky smoothness, and it lets the corn stands out nicely.

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 celery rib, chopped
1 small onion, chopped
1/4 cup chopped green pepper
2 tablespoons butter
4 cups chopped seeded peeled tomatoes
2 cups chicken broth
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon white pepper
2 cups fresh sweet corn
1 tablespoon minced fresh basil
2 tablespoons minced fresh parsley
1 green onion, finely chopped

Steps:

In a large saucepan, saute the celery, onion and green pepper in butter until tender. Stir in tomatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Press through a sieve or food mill; return to the pan. Add the sugar, salt and white pepper. Bring to a boil. Stir in corn and basil. Reduce heat; simmer, uncovered, for 3-5 minutes or until corn is tender. Garnish with parsley and green onion.

Nutrition Facts : Calories 115 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 571mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CORN AND TOMATO SOUP

Corn and Tomato Soup image

Provided by Giada De Laurentiis

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil
2 shallots, coarsely chopped
1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 1/4 cups (1 pound) frozen corn, thawed
3 cups low-sodium chicken broth
2 medium tomatoes, seeded and chopped into 1/2-inch pieces
1/4 cup fresh basil leaves, chopped

Steps:

In a 3-quart saucepan, heat the oil over medium-high heat. Add the shallots, salt and pepper. Cook, stirring occasionally, until soft, about 3 minutes. Place the cooked shallots, corn and chicken stock in a blender. Blend until smooth.
Pour the corn mixture back into the saucepan. Bring the mixture to a simmer over medium heat. Cook for 5 minutes, stirring occasionally. Remove the pan from the heat and stir in the tomatoes and basil.
Ladle the soup into bowls and serve.

TOMATO SOUP WITH CHEESE AND BACON TOASTIES

Tomato Soup with Cheese and Bacon Toasties image

If end-of-season tomatoes are on sale, make a double batch of soup (omitting the cream) and freeze, up to 3 months. Stir in the cream after thawing and reheating the soup.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 45m

Number Of Ingredients 11

Ingredients

1 tablespoon extra-virgin olive oil
1 large red onion, chopped
1 garlic clove, chopped
coarse salt and ground pepper
3 large tomatoes (about 2 pounds total), cored and chopped
1 cup low-sodium chicken or vegetable broth
1/4 cup heavy cream
6 slices bacon
2 tablespoons butter, room temperature
8 slices white sandwich bread
1 cup shredded Gruyere cheese

Steps:

In a large saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring, until onion softens, 4 to 6 minutes. Add tomatoes and increase heat to medium-high. Cook, stirring, until tomatoes begin to break down, 4 to 6 minutes.
Add broth and 1 cup water. Simmer until tomatoes are very soft, about 10 minutes. In batches, puree soup in a blender (use caution when blending hot liquids). Return soup to pot and simmer 1 minute; stir in cream and season with salt and pepper. Remove from heat and cover to keep warm.
In a large skillet, cook bacon over medium until lightly browned but not crisp, about 5 minutes. Drain on paper towels; discard fat from skillet. Butter 8 slices bread. Place 4 slices, buttered side down, on a work surface. Top with bacon and cheese. Top with remaining bread, buttered side up. In batches, cook sandwiches in skillet over medium-low until cheese melts and bread is golden, about 5 minutes per side. Quarter sandwiches and serve with soup.

Nutrition Facts : Calories 496 g, Fat 31 g, Fiber 4 g, Protein 19 g

CORN AND BACON SOUP FROM SOUTHERN LIVING

Corn and Bacon Soup from Southern Living image

This is a corn-potato soup that is delicious! You can substitute 3 cups of frozen country-style hash browns for potatoes.

Provided by KathyP53

Categories Chowders

Time 57m

Yield 8 cups

Number Of Ingredients 13

Ingredients

4 slices bacon
1 medium onion, chopped
1/2 green bell pepper, chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
2 medium baking potatoes, peeled and cubed (about 3 cups)
4 cups chicken broth
1 (16 ounce) package frozen whole kernel corn
1/2 teaspoon salt
1/4 teaspoon pepper
1 (10 ounce) can Ro-Tel diced tomatoes with peppers
1 cup shredded sharp cheddar cheese
salt

Steps:

Cook bacon in Dutch oven over medium heat for 5 minutes or until crisp.
Remove bacon, and drain on paper towels, reserving drippings in Dutch oven.
Crumble bacon.
Saute onion, bell pepper, and garlic in hot drippings over medium-high heat for 5 minutes or until tender.
Add flour and cook, stirring constantly, 1 minute.
Stir in potatoes and next 4 ingredients, and bring to a boil.
Reduce heat to low, and simmer, stirring often, 30 minutes or until potatoes are tender.
Stir in tomatoes and green chilies and cheese; simmer 1 minute or until cheese is melted.
Season with salt to taste.
Serve with crumbled bacon.

Nutrition Facts : Calories 227.4, Fat 11, SaturatedFat 5, Cholesterol 22.5, Sodium 713.1, Carbohydrate 23.9, Fiber 2.5, Sugar 1.5, Protein 10.2

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor. This is especially important for the corn and tomatoes.
Don't Overcook the Corn: Corn is a delicate vegetable, so be careful not to overcook it. Otherwise, it will become mushy and lose its flavor.
Use a Good Quality Bacon: The bacon is an important part of this soup, so make sure you use a good quality bacon that you enjoy the taste of.
Toast the Bread Properly: The toasted bread is a great way to add a crispy texture to the soup. Make sure you toast the bread until it is golden brown.

Conclusion:

This corn soup with tomato bacon toasts is a delicious and easy-to-make soup that is perfect for a quick and easy lunch or dinner. The soup is creamy and flavorful, and the tomato bacon toasts add a nice crispy texture. This soup is also a great way to use up leftover corn and tomatoes. So next time you have some leftover corn or tomatoes, give this soup a try. You won't be disappointed!