Corn Soup With Tomato Bacon Toasts Recipes
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.
TOMATO CORN CHOWDER
Five common ingredients are all you'll need to prepare Sue McMichael's hearty full-flavored chowder. "This is a terrific soup, particularly as the cooler season sets in," writes the Redding, California cook. And at 55¢ a bowl, it's economical as well.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 9 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 268mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
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.
More about "corn soup with tomato bacon toasts recipes"
ROASTED CORN SOUP - EMILY BITES
From emilybites.com
Reviews 7Category SoupCuisine AmericanTotal Time 45 mins
- Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and mist with cooking spray. Place the corn kernels in a mixing bowl and drizzle with olive oil. Stir to coat and then transfer the corn to the prepared baking sheet in a single layer. Place in the oven and roast for about 20 minutes, stirring the corn every 6-7 minutes, until the corn is browned.
- While the corn is roasting, place the chopped bacon in a soup pot or dutch oven and bring over medium heat. Cook the bacon, stirring occasionally, until crisp. Use a slotted spoon to remove the bacon to a stack of paper towels to drain. Reserve 2 teaspoons of the bacon grease and discard the rest. Return the 2 teaspoons of reserved grease to the pot and keep at medium heat. Add the onion and garlic and stir into the grease. Cook, stirring occasionally, for about 4 minutes until the onions are tender. Add the broth, potatoes and paprika and stir together to combine. Increase the heat and bring the mixture to a boil. Reduce the heat to low and simmer, covered, for 15 minutes until the potatoes are softened.
- Add half of the roasted corn from step one to the pot and stir together. Either use an immersion blender directly in the pot or transfer the soup in batches into a full-size blender to blend the mixture until smooth. Return all soup to the pot if using a traditional blender and add the remaining roasted corn, the half and half and the parsley. Stir together and continue to heat on low for a few more minutes until the soup is heated through. Taste the soup and add salt and pepper if desired. When serving, top each (1 1/8 cup) serving of soup with a quarter of the cooked bacon pieces.
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