Corn Soup With Fresh Tomatoes Recipes

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CORN AND TOMATO SOUP



Corn and Tomato Soup image

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
2 shallots, coarsely chopped
1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 1/4 cups (1 pound) frozen corn, thawed
3 cups low-sodium chicken broth
2 medium tomatoes, seeded and chopped into 1/2-inch pieces
1/4 cup fresh basil leaves, chopped

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 TOMATO CORN SOUP



Fresh Tomato Corn Soup image

Provided by Theresa Korchynsky

Categories     Soup/Stew     Tomato     Vegetable     Vegetarian     Quick & Easy     Corn     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

2 cups chopped ripe plum tomatoes (about 14 ounces)
1 1/2 cups V8 vegetable juice
1 cup frozen corn kernels, thawed
2 green onions, finely chopped
1/4 cup chopped green bell pepper
2 tablespoons finely shredded fresh basil or 1 teaspoon dried, crumbled
2 large garlic cloves, minced
Hot pepper sauce (such as Tabasco)
1/4 cup plain low-fat yogurt
Chopped fresh basil or parsley

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 CORN AND TOMATO SOUP



Fresh Corn and Tomato Soup image

Provided by Mark Bittman

Categories     soups and stews, appetizer, main course, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

4 corn cobs
5 cups water
3 tablespoons olive oil
1 chopped sweet onion
3 cloves garlic, chopped
1/4 cup cornmeal
2 chopped tomatoes
2 peeled, chopped potatoes
Chopped parsley

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

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