Best Fresh 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.

FRESH TOMATO CORN SOUP

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.

FRESH TOMATO SOUP WITH SWEET CORN SAUCE

Steps:

• Heat the oil in a soup pot. Add the onions, garlic, and celery and sauté over medium-low heat, stirring frequently, until all are golden. Add the water, tomatoes, and potato. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the potato is tender, about 15 to 20 minutes.
• Add the dill and seasoning, and simmer for 5 minutes longer. Remove from the heat and allow to cool to room temperature.
• Meanwhile, cook the corn until just tender, then drain and allow it to cool. When cool enough to handle, scrape the kernels off the cobs with a sharp knife. Combine the corn kernels with the creamer in a food processor and process until smoothly pureed. Place in a container and refrigerate until needed. Once the tomato mixture has cooled, puree it in batches in a food processor until smoothly pureed, then return to the soup pot. Or insert an immersion blender into the soup pot and process until well pureed.
• Add enough tomato juice to give the soup a slightly thick consistency. Stir in the lemon juice and season with salt and pepper. Refrigerate until chilled. To serve, fill each serving bowl about three-quarters full with the tomato soup. Place a ladleful of the sweet corn sauce in the center of each bowl, and garnish each serving with a sprinkling of fresh herbs.
• Per serving:
• Calories: 200
• Total fat: 9g
• Protein: 5g
• Fiber: 6g
• Carbohydrate: 33g
• Cholesterol: 0mg
• Sodium: 52mg