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.

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.

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 SOUP WITH FRESH TOMATOES

Steps:

• Melt butter in a stockpot over medium-high heat. Add onions, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper, and cook until onions are translucent, about 5 minutes. Stir in corn and 4 cups water. Bring to a boil. Reduce heat, and simmer, covered, for 5 minutes.
• Working in batches, pulse mixture in a food processor or blender until chunky (for a finer consistency, strain half of the mixture through a coarse sieve after pulsing). Thin with up to 1 cup water if desired. Reheat soup before serving. Toss together tomatoes, basil, and oil. Season with salt and pepper. Garnish soup with tomato mixture, and drizzle with oil.

TOMATO CORN CHOWDER

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels. drain, reserving 1 tablespoon drippings. , In the drippings, saute onion until tender. Add the corn, tomatoes and potatoes. Cook over medium heat for 25-30 minutes or until potatoes are tender. Sprinkle with bacon.

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.