Best 7 Italian Tomato Corn Soup Recipes

FRESH CORN AND TOMATO SOUP

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.

ITALIAN TOMATO-CORN SOUP

Steps:

• Saute corn and Italian seasoning in hot oil in a large saucepan over medium-high heat 2 minutes.
• Add broth and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
• The roasted garlic-flavored oil adds a robust flavor to the soup, but you can use a tablespoon of regular vegetable oil instead, along with a dash of garlic powder.

TOMATO CORN SOUP

Steps:

• Saute onion in the olive oil in a heavy sauce pot over medium heat for 3 minutes.
• Stir in flour, curry powder, and tomato paste.
• Slowly add the chicken broth.
• Stir until soup starts to boil.
• Reduce heat and simmer 10 minutes.
• Add milk, corn, tomatoes and black pepper, and green bell pepper; simmer 5 minutes.

CORN AND TOMATO SOUP

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.

ITALIAN TOMATO SOUP A LA MAMA

Steps:

• Heat the butter in a pan. Add onion and green pepper, cover and cook for 5 minutes. Add flour and stir.
• Add stock, tomatoes and tomato puree. Simmer for 15 minutes. Puree soup and pass through a sieve.
• Return to pan, season with salt and pepper. Add pasta 10 minutes before serving. Simmer and stir occasionally. Add horseradish before serving.
• Garnish with sour cream and parsley. Serve immediately.

FRESH CORN AND TOMATO SOUP

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.

CORN AND SAUSAGE SOUP

Steps:

• In a Dutch oven or soup kettle, saute onions, peppers and celery in butter until tender. Add sausage and garlic; cook for 8-10 minutes or until heated., Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally. Discard bay leaves before serving.