Best 3 Fresh Tomato Corn Soup Recipes
Indulge in the vibrant flavors of summer with our collection of fresh tomato corn soup recipes. From classic stovetop creations to modern slow cooker delights, we bring you a variety of options to satisfy every taste. Dive into the goodness of our creamy tomato corn soup, featuring a harmonious blend of sweet corn, juicy tomatoes, and a hint of herbs. For a zesty twist, try our spicy tomato corn soup, where a touch of chili heat awakens your senses. If you prefer a smoky flavor, our roasted tomato corn soup, featuring roasted tomatoes and corn, delivers a delightful depth of flavor.
Craving something unique? Our avocado tomato corn soup introduces a creamy avocado twist, while our Mexican tomato corn soup adds a vibrant blend of Mexican spices for a fiesta in your bowl. And for those who love a hearty meal, our tomato corn chowder, packed with vegetables, potatoes, and tender chicken, is a hearty and satisfying choice. Each recipe is carefully curated with detailed instructions to guide you through the cooking process, ensuring perfect results every time.
FRESH CORN AND TOMATO SOUP
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
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
FRESH CORN AND TOMATO SOUP
Provided by Mark Bittman
Categories soups and stews, appetizer, main course, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Remove the kernels from the ears of corn and set aside.
- Place the 4 stripped corn cobs in 5 cups water in a large pot (you can add a whole onion here - don't bother to peel it - or a sprig of rosemary, tarragon or oregano, if you'd like). Bring to a simmer and cook for 15 minutes, then remove cobs and any onion or herbs.
- In a skillet, heat olive oil. Sauté sweet onion and garlic in olive oil until soft. Add 1/4 cup cornmeal and cook, stirring, about 5 minutes.
- Add onion, garlic and cornmeal mixture to broth. Add tomatoes, potatoes and reserved corn. Cook until potatoes are fork tender. Season to taste with salt and pepper.
- Garnish with chopped parsley and serve.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 10 grams, Carbohydrate 55 grams, Fat 12 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 48 milligrams, Sugar 13 grams, TransFat 0 grams
FRESH TOMATO CORN SOUP
Provided by Theresa Korchynsky
Categories Soup/Stew Tomato Vegetable Vegetarian Quick & Easy Corn Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Combine tomatoes and juice in large bowl. Add corn, green onions, bell pepper, 2 tablespoons basil and garlic and blend well. Season to taste with hot pepper sauce, salt and pepper. Chill at least 15 minutes and up to 2 hours.
- Ladle soup into four bowls, dividing evenly. Garnish with yogurt and chopped basil and serve.
Tips:
- Choose ripe, flavorful tomatoes: The quality of your tomatoes will greatly impact the flavor of your soup, so be sure to use the best tomatoes you can find. Look for tomatoes that are deep red in color, firm to the touch, and have a sweet aroma.
- Roast the tomatoes before adding them to the soup: Roasting the tomatoes will intensify their flavor and give the soup a smoky, caramelized taste. To roast the tomatoes, simply toss them with olive oil, salt, and pepper, and roast them in a preheated oven at 425°F for 20-25 minutes, or until they are softened and slightly charred.
- Use fresh corn: Fresh corn is essential for this soup, as it adds a sweet, juicy flavor. If you can't find fresh corn, you can use frozen corn, but be sure to thaw it completely before adding it to the soup.
- Don't overcook the soup: The soup should be simmered gently for just long enough to heat it through and blend the flavors. Overcooked soup will lose its fresh, vibrant flavor.
- Serve the soup with your favorite toppings: This soup is delicious on its own, but you can also serve it with a variety of toppings, such as sour cream, grated cheese, chopped cilantro, or crumbled bacon.
Conclusion:
This fresh tomato corn soup is a delicious and easy-to-make soup that is perfect for a summer meal. The roasted tomatoes and fresh corn give the soup a sweet, smoky flavor, and the creamy broth is rich and satisfying. Serve this soup with your favorite toppings for a complete meal.
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