CORN AND TOMATO SOUP RECIPES

FRESH CORN AND TOMATO SOUP RECIPE: HOW TO MAKE IT

Fresh Corn and Tomato Soup Recipe: How to Make It 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

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

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, FatContent 5g fat (3g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 571mg sodium, CarbohydrateContent 17g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 3g protein. Diabetic Exchanges 1 vegetable

FRESH CORN AND TOMATO SOUP RECIPE | REAL SIMPLE

Fresh Corn and Tomato Soup Recipe | Real Simple image

Provided by Rori Spinelli-Trovato and Kay Chun

Total Time 25 minutes

Yield Serves 8

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
2 large onions, chopped
10 ears corn, husked and cut from the cob, or 10 cups frozen corn kernels (4 10-ounce packages)
10 cups chicken or vegetable stock
5 large tomatoes, chopped
1 tablespoon salt
1 teaspoon cracked black pepper
½ cup sour cream
8 sprigs dill

Steps:

Heat oil in a large pot over medium-low heat and cook onions without browning until tender, about 10 to 12 minutes. Stir in the corn and cook for 2 minutes. Add the stock and bring to a boil.
Reduce heat and simmer until corn is tender and liquid has reduced slightly, 15 to 20 minutes. Add tomatoes, salt, and pepper, stir, and remove from heat.
Serve in bowls with dollops of sour cream and dill sprigs.

Nutrition Facts : Calories 227 calories, CarbohydrateContent 34 g, CholesterolContent 6 mg, FatContent 8 g, FiberContent 5 g, ProteinContent 11 mg, SaturatedFatContent 3 g, SodiumContent 994 mg

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