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
MEXICAN TOMATO AND BLACK BEAN SOUP WITH A CORN SALSA
This is a pretty easy soup, I do roast the tomatoes to really intensify the flavor and you have to chop a few ingredients, but it is very easy and full of flavor. The corn salsa comes together in just a couple of minutes and can be made as the soup cooks. I serve this of course topped with the corn salsa, tortilla chips and sour cream.
Provided by SarasotaCook
Categories < 4 Hours
Time 1h15m
Yield 6-8 Cups of Soup, 6-8 serving(s)
Number Of Ingredients 29
Steps:
- Tomatoes -- The tomatoes should just be cut in half or quarters. Drizzle with olive oil, salt and pepper and roast on a baking sheet lined with parchment or you can just use a non stick spray, in a 400 degree oven, middle rack for about 15 minutes, until they begin to caramelize and get golden brown. Once the tomatoes are done, remove from the oven and transfer all the tomatoes and the juice from the pan, into a food processor.
- Puree -- To the tomatoes add, the 1/2 cup onion rough chopped and jalapeno. Puree until smooth. Taste, if it isn't too hot you can add another jalapeno. I use two, but the is a tomato soup, so you don't want it too spicy. That is up to you.
- Base -- In a medium pot, add a little olive oil (1 teaspoon), and add the celery, 1/2 cup fine diced onions and garlic and saute on medium heat until tender, 3-4 minutes.
- Soup -- Then to the celery and onions, add in the tomatoes, (pureed roasted tomatoes, and the diced tomatoes), black beans, broth, and all the seasoning. Don't add the cilantro or the lime juice yet.
- Simmer -- On medium low, cook for about 15 minutes. Turn the heat off and add in the cilantro and lime juice.
- Corn Salsa -- As the soup is simmering, make the corn salsa. In a small bowl, add the corn, avocado, onion, lime juice, garlic, salt and pepper and mix well. It only needs to marinate a around 10 minutes.
- Serve -- Serve a big bowl of the soup with the corn salsa and a dollop of the sour cream. I also like to add some chopped olives, but that is optional, and some tortilla chips.
Nutrition Facts : Calories 257.3, Fat 6.7, SaturatedFat 1, Sodium 211.1, Carbohydrate 46, Fiber 13, Sugar 12.7, Protein 10.1
CORN AND TOMATO SOUP
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
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.
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
GREEN AND RED TOMATO AND CORN SOUP
This unique light soup utilizes end of summer veggies. I love it with a few slices of a hearty whole-wheat sourdough bread spread with fresh goat cheese.
Provided by Lalena
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 5
Number Of Ingredients 9
Steps:
- In a stockpot heat the oil over medium heat. Add the onion and garlic, saute until soft.
- Stir in the cumin powder, tomatoes and corn. Cook over medium heat for 5 minutes.
- Stir in vegetable broth, reduce heat to low and cook until heated through. Season to taste with salt and pepper.
Nutrition Facts : Calories 181.9 calories, Carbohydrate 27.2 g, Fat 7.2 g, Fiber 5.4 g, Protein 5.3 g, SaturatedFat 0.9 g, Sodium 670.8 mg, Sugar 13.2 g
ODEON'S ROAST RED PEPPER, TOMATO AND CORN SOUP
Provided by Moira Hodgson
Categories dinner, weekday, soups and stews, appetizer
Time 1h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Char the red pepper and poblano chili over a gas flame. Peel, seed and chop without rinsing.
- Peel the tomatoes by dropping them in boiling water for 30 seconds. Drain and remove the skins. Chop the tomatoes, reserving the seeds and juice.
- Blanche the corn for three mintues and when it has cooled, cut off the kernels with a bread knife. Reserve the kernels and the cobs.
- Saute the onions, garlic and leek in the olive oil until soft but not browned (about five minutes). Add the remaining ingredients (including the cobs) except for the corn kernels, pepper and Tobasco. Simmer for one hour.
- Remove and discard corn cobs and thyme. Blend the remaining ingredients until smooth in a food processor. Bring to simmer and season. If necessary, thin the soup with a little milk. Chill if serving cold.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 16 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 1354 milligrams, Sugar 18 grams, TransFat 0 grams
MEXICAN TOMATO-BEAN SOUP WITH CORN DUMPLINGS
I found this recipe in a cooking light magazine and thought it tasted great and was very simple to make. The only part that didn't work so well was getting my dumplings to cook as there wasn't a whole lot of liquid left after adding the beans and tomatoes. So, I am going to try adding just a little more vegetable broth or water next time so that my dumplings cook up better. I just really like the taste of this soup.
Provided by nkoprince08
Categories Beans
Time 30m
Yield 4 1 cup servings, 4 serving(s)
Number Of Ingredients 18
Steps:
- To prepare soup, heat 2 teaspoons oil in a dutch oven over medium-high heat.
- Add onion; saute 3 minutes or until tender.
- Add chili powder and garlic; saute 30 seconds.
- Add broth and next 6 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer for 20 minutes.
- To prepare dumplings, combine masa harina or cornmeal and 1/8 teaspoon salt in a bowl.
- Add 3 tablespoons hot water and 1 teaspoon oil; stir until a soft dough forms (dough will be dry).
- Divide dough into 24 pieces, shaping each into a ball. Add dumplings to soup; cook, uncovered, 3 minutes or until dumplings float.
- Stir in cilantro and juice.
- Ladle 1 cup soup into each of 4 bowls; top each serving with 1 tablespoon queso fresco.
TORTILLA, BLACK BEAN, CORN AND TOMATO SOUP
If you need something you can make quickly from your pantry with a great result, this is it! The heat can be ratcheted up or toned down to your liking. It is healthy, tasty, easy, scratch and a crowd pleaser.
Provided by Ambervim
Categories Black Beans
Time 20m
Yield 12 Cups
Number Of Ingredients 13
Steps:
- Heat oil over medium heat. Add garlic, hot pepper and chili powder and cook until fragrant.
- Add tomatoes, beans, broth, corn and 1 cup of water.
- Season with salt and pepper.
- Bring to a boil.
- Reduce to simmer and add tortilla chips. Cook until softened (just a couple minutes).
- Remove from heat and stir in lime juice.
- Season with salt and pepper if it needs it.
- Serve with either lime wedges or sour cream -- maybe add some more crunchy chips -- all are optional.
- Enjoy.
CORN SOUP WITH TOMATO-BACON TOASTS
Our summery spin on the classic grilled cheese-and-soup combo! Ripe tomatoes and crisp bacon amp up the open-face sandwich, and fresh sweet corn shines in the cold soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h35m
Number Of Ingredients 10
Steps:
- In a large straight-sided skillet, cook bacon over medium heat, turning once, until crisp, 10 minutes. Transfer to paper towels. Add onion, garlic, and a pinch of salt to skillet; cook, stirring, 8 minutes. Stir in 4 cups corn, then 2 cups water; season with salt and pepper. Bring to a simmer; cook, stirring occasionally, until corn is tender and most of liquid has evaporated, about 10 minutes. Transfer to a large bowl; stir in 1 1/2 cups ice water and sour cream. Blend corn mixture (in two batches, if necessary) until smooth. Refrigerate, stirring occasionally, until cold, 45 minutes.
- Toast bread. Top with cheese, tomatoes, and bacon; season with salt and pepper. Ladle soup into bowls. Garnish with remaining 1/2 cup corn, more pepper, and drizzles of oil; serve.
SPICY CORN AND TOMATO SOUP
This Mexican flavored soup is a great on pot dish. You may want to add more heat with extra hot sauce or a chopped fresh chili.
Provided by TishT
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in sauce pan.
- Add onion and cook, stirring until soft.
- Stir in garlic and celery and cook, stirring, until celery is soft.
- Add orange zest and juice, Tabasco and tomatoes and simmer covered 20 minutes While soup is simmering, cook sausage in ungreased frying pan until lightly browned.
- Drain Blend or process tomato mixture until finely chopped.
- Stir in corn, return to pan and heat through Just before serving, spread corn chips in broiler pan.
- Sprinkle with cheese and place under broiler just until cheese melts Stir chorizo into soup and serve with corn chips.
EASY CHEESY SOUTHWESTERN TOMATO SOUP WITH CORN CHIPS
Categories Soup/Stew Cheese Tomato Vegetarian Quick & Easy Lunch Healthy Sour Cream
Yield 4 bowls
Number Of Ingredients 7
Steps:
- 1. In a large bowl, empty the tomato soup concentrate. 2. Instead of using a can of water, as per the soup's instructions, drain the liquid from the other two cans into the soup can. This makes the soup more flavorful. Top off with water if the amount is not sufficient. 3. Slowly whisk the can liquid into the soup for a smooth and even texture. 4. Stir in the cans of tomatoes and tomatoes and green chiles, mixing evenly with a large spoon. At this point, if you are serving a group, you can warm the total quantity of soup in a pot on the stove. If you are only preparing for one, you can scoop two hefty ladlefuls of soup into a bowl, and microwave it for 2 and a half minutes. The remaining soup keeps quite well in the refrigerator for 4-5 days. Avoid unnecessary heating, cooling, and reheating of uneaten soup, as the tomatoes will lose their firm texture. TO SERVE: 1. Place a hefty spoonful of sour cream into the center of the warm soup, and stir gently in small circles until evenly blended. 2. Crumble up 2-3 handfuls of the corn chip of your choice (I prefer Fritos) on top of the soup. 3. Sprinkle an even handful of shredded mexican style cheese over top. 4. After enjoying the attractive presentation, stir it all up, evenly coating the chips and mixing the cheese. 5. Enjoy!
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.
ROASTED SWEET CORN AND TOMATO SOUP
Make and share this Roasted Sweet Corn and Tomato Soup recipe from Food.com.
Provided by JenJenMarie
Categories Corn
Time 55m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Place corn, tomatoes, and garlic on a foil-lined baking sheet. Drizzle with 2 teaspoons olive oil and sprinkle lightly with salt and pepper. Gently toss with hands and then arrange in an even, flat layer. Bake for 15-20 minutes or until tomatoes are crinkled and burst.
- While vegetables are roasting, heat a stock pot to medium high heat on stove top. Add remaining one teaspoon olive oil and diced onion. Saute about 5 minutes, or until tender. Add roasted bell peppers, chicken broth, smoked paprika and chipotle chili powder. Add a light sprinkling of kosher salt and black pepper (I add about 1/2 teaspoon salt and a few cracks of pepper at this point and then season to taste at the very end.).
- When corn and tomatoes are done roasting, add them to the pot*, making sure to scrape off all of the bits on the pan. (*If desired, reserve a couple spoonfuls of roasted corn for garnish.) Bring soup to a low simmer and cover. Simmer for 20 minutes. Use an immersion blender, or transfer soup to stand blender and puree until smooth. Taste, and add additional salt and pepper (and chipotle chili powder if you want a little more heat) to taste. Divide into bowls and garnish with a sprinkle of smoked paprika, a few corn kernels, and some chopped herbs if desired.
Nutrition Facts : Calories 202.6, Fat 6.7, SaturatedFat 1.3, Sodium 1547.5, Carbohydrate 30.1, Fiber 4.5, Sugar 10.7, Protein 10.1
TOMATO CORN CARROT SOUP
Categories Soup/Stew Tomato Stew Low Carb Vegetarian Quick & Easy Low/No Sugar Wheat/Gluten-Free
Yield 6 bowls
Number Of Ingredients 13
Steps:
- Broil evenly on all sides the tomatoes, onion and garlic. The peel of the tomato will blacken a bit. Set aside and let cool. Put fennel seeds in a dry pan and toast. Then grind fennel in a clean coffee grinder. In the same pan fry the carrots, celery, and sausage until beginning to brown. Chop tomato and remove most of the seeds. I strain seeds to get liquid. Put tomato, onion, and garlic in the blender and blend. Pour puree in a pot. Heat up. Meanwhile, puree the corn and chicken stock in the blender as well. Add to the tomato in the pot. Add the remaining ingredients and spices, heat and eat!
FRESH TOMATO SOUP WITH SWEET CORN SAUCE
This cold soup is as appealing to look at as it is to eat. Serve with fresh bread and follow with a pasta salad for a light summer meal. Use really lush, ripe (even overripe is fine) tomatoes for best results.
Yield 6 servings
Number Of Ingredients 15
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
SMOKY TOMATO, CHIPOTLE & CHARRED CORN SOUP
Dig out the chipotle paste and make this punchy smoky tomato, chipotle and charred sweetcorn soup. An easy midweek meal, you can freeze any leftovers
Provided by Esther Clark
Categories Dinner, Lunch, Soup, Starter, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil in a casserole dish and fry the onion for 10 mins until beginning to soften. Add the garlic, ground coriander and coriander stalks, and cook for 1 min. Stir though the tomatoes, stock and chipotle and bring to a simmer. Cook, covered, over a low heat for 20 mins, stirring occasionally.
- Meanwhile, bring a pan of water to the boil and cook the corn for 4 mins. Drain and leave to cool a little. Cut the kernels off the cob with a sharp knife. Heat a non-stick frying pan over a high heat. Add the corn and fry for 5-7 mins or until charred, stirring now and again.
- Ladle the soup into bowls. Top with the feta, yogurt, charred corn and coriander leaves.
Nutrition Facts : Calories 185 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.8 milligram of sodium
TOMATO, CORN, AND BASIL SOUP
With frozen supersweet corn and good canned tomatoes, (like Muir Glen) you can make this soup all year round. It would be great with some cooked lobster in it, as lobster has a great flavor affinity for corn and tomatoes. Make sure you use fresh basil, not dried. A recipe from Dr. Andrew Weil and Rosie Daley's "The Healthy Kitchen". If you've never heard of ground tomatoes, they are sometimes referred to as "kitchen-ready." Ground tomatoes are not to be confused with purée, which is similar but more cooked. Crushed tomatoes, commonly used for pasta sauces, are made by adding ground tomatoes to a heavy medium made from tomato paste. Can't find ground tomatoes? Run a can of whole tomatoes through your food processor, or grind up an equivalent weight of ripe raw tomatoes.
Provided by zeldaz51
Categories Corn
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Saute the onion in the olive oil in a saucepan over medium-high heat until they just begin to brown.Add the garlic and saute for a minute, stirring constantly. Pour in the tomatoes and cook, stirring occasionally, until they give up their juice. Cover and continue cooking about 5 minutes more.
- Add the water and corn to the soup and cook until the corn is soft and the kernels lose their raw taste, about 5 minutes, . Season to taste, remove from heat, and stir in the basil. Serve immediately.
Nutrition Facts : Calories 208.8, Fat 8.6, SaturatedFat 1.3, Sodium 304.4, Carbohydrate 33, Fiber 5.1, Sugar 13.3, Protein 6
ITALIAN TOMATO-CORN SOUP
i love this recipe. it is fast and simple. I get great feedback every time I use it. You can add so many things to this soup to make it your own. I got it out of a cookbook my mom bought "Mr. Food Cookin' Quickies". I always have to have a yummy grilled cheese sandwich to go with this soup.
Provided by twin1580
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 600.3, Fat 55.3, SaturatedFat 5.9, Sodium 756.3, Carbohydrate 25.6, Fiber 2.7, Sugar 6.5, Protein 5.5
ROASTED CORN SOUP WITH TOMATO
Steps:
- 1Preheat oven to 375°F. 2Put the tomatoes in a lightly greased glass baking dish. Roast until the skins darken and the tomatoes are caramelized, about 30 minutes. Remove from the oven and let cool. Keep the oven on. 3Spread the corn in a single layer on a baking sheet. Roast until the edges begin to turn golden brown, 10 to 15 minutes. Meanwhile, when the tomatoes are cool enough to handle, peel off the skins and discard. Set the flesh, with the juices, aside in the baking dish. Remove the corn from the oven and let cool. 4Place 1 bell pepper on each of 2 gas burners. Turn the burners on high and sear the peppers directly over the flame, using tongs to turn as needed, until the skins are blackened all over, 10 to 15 minutes total. (Or place the peppers under the broiler and broil, turning as needed, until charred and blistered on all sides, about 15 minutes.) Transfer the peppers to a brown paper bag and close tightly. Let stand for 15 minutes, then remove the peppers from the bag. Remove and discard the skins, core and seeds. 5In a soup pot, combine the tomatoes, bell peppers, yellow and red onions, garlic and corn, reserving a handful of the roasted corn for garnish. Add just enough broth to cover the vegetables and bring to a boil over high heat. Reduce the heat to medium-high and cook until the vegetables are very tender, about 10 minutes. Stir in the chili powder and salt. 6Using an immersion blender, blend the soup until smooth. While blending, slowly drizzle in the cream. Ladle the soup into individual bowls. Garnish each portion with a couple of avocado slices, a few drops of olive oil, a scattering of the reserved roasted corn and a sprinkle of paprika. Serve hot.
TOMATO CORN SOUP
Make and share this Tomato Corn Soup recipe from Food.com.
Provided by Barb in WNY
Categories Corn
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 334, Fat 17.8, SaturatedFat 3.7, Cholesterol 8.5, Sodium 463, Carbohydrate 38.4, Fiber 5, Sugar 8.3, Protein 9.6
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