Fresh Corn And Tomato Soup 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.

CORN SOUP WITH FRESH TOMATOES



Corn Soup with Fresh Tomatoes image

John Derian's dining table can always handle one more guest. So can his menu: He sticks to easy recipes, such as corn-and-tomato soup, which can feed a big group.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 8 cups

Number Of Ingredients 9

2 ounces (4 tablespoons) unsalted butter
2 medium onions, diced (2 1/2 cups)
2 teaspoons fresh thyme
Coarse salt and freshly ground pepper
10 cups fresh corn kernels (from 8 large or 10 to 12 medium ears corn)
4 to 5 cups water
3 medium tomatoes, cut into 1/4-inch dice (3 cups)
1/4 cup shredded fresh basil
3 tablespoons extra-virgin olive oil, plus more for drizzling

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.

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

FRESH CORN AND TOMATO SALAD



Fresh Corn and Tomato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 cups

Number Of Ingredients 8

3 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
6 ears fresh corn, shucked
2 cups red or orange grape tomatoes, halved
8 ounces mozzarella pearls or fresh mozzarella, cut into small cubes
1 bunch scallions, thinly sliced
1 1/2 cups fresh basil leaves

Steps:

  • Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
  • Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.

FRESH CORN AND TOMATO SOUP



Fresh Corn and Tomato Soup image

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

1 celery rib, chopped
1 small onion, chopped
1/4 cup chopped green pepper
2 tablespoons butter
4 cups chopped seeded peeled tomatoes
2 cups chicken broth
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon white pepper
2 cups fresh sweet corn
1 tablespoon minced fresh basil
2 tablespoons minced fresh parsley
1 green onion, finely chopped

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

CREAMED CORN WITH TOMATOES



Creamed Corn with Tomatoes image

Creamed corn is served with tomatoes and fresh herbs in this easy side dish recipe.

Provided by VirginiaWillis

Categories     Corn Side Dishes

Time 20m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 cup chopped onion
3 cups fresh corn kernels, cut from the cob
2 ounces cream cheese
2 tablespoons water
2 medium tomatoes, chopped
½ tablespoon chopped fresh parsley
½ tablespoon chopped fresh basil
¼ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Heat oil in a large skillet over medium heat. Add onion; and cook until soft and translucent, about 3 minutes. Stir in corn kernels. Cook, stirring occasionally, until kernels are tender, about 5 minutes. Stir in cream cheese and water until cream cheese is melted. Stir in tomatoes, parsley, and basil. Season with salt and black pepper.

Nutrition Facts : Calories 206.8 calories, Carbohydrate 28.7 g, Cholesterol 15.6 mg, Fat 9.9 g, Fiber 4.6 g, Protein 5.8 g, SaturatedFat 3.8 g, Sodium 186.3 mg

ROASTED SWEET CORN AND TOMATO SOUP



Roasted Sweet Corn and Tomato Soup image

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

3 cups fresh corn kernels (about 4 cobs)
10 ounces cherry tomatoes (abt 2 cups)
4 garlic cloves, roughly chopped
1 tablespoon olive oil, divided
1 medium onion, any color, diced
8 ounces roasted red peppers, drained
32 ounces chicken broth (4 cups)
3/4 teaspoon smoked paprika
1/4 teaspoon dried chipotle powder
kosher salt
fresh cracked black pepper
chopped herbs (to garnish)

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

FRESH CORN AND TOMATO CASSEROLE



Fresh Corn and Tomato Casserole image

This casserole is wonderful for a backyard picnic. It uses all fresh ingredients and simply contains corn, tomatoes and bacon. A great complement for a barbecue.

Provided by RALWOLF

Categories     Meat and Poultry Recipes     Pork

Time 1h

Yield 6

Number Of Ingredients 5

4 slices bacon
8 ears fresh corn
¼ cup butter
1 teaspoon salt
2 large tomatoes, sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until crisp and evenly brown; drain. Chop bacon, and set aside.
  • Cut corn from cobs. There should be about 4 or 5 cups of corn kernels. Melt butter in a large skillet over medium heat. Add the corn, and cook for about 5 minutes, stirring constantly. Stir in the bacon and salt, and remove from heat.
  • Spread a layer of the corn mixture into the bottom of a 2-quart casserole dish, then layer with tomatoes. Repeat layers twice, ending with tomatoes on the top.
  • Bake uncovered in preheated oven for 30 minutes, or until corn is tender.

Nutrition Facts : Calories 328.2 calories, Carbohydrate 38.8 g, Cholesterol 33 mg, Fat 18.5 g, Fiber 5.9 g, Protein 8.9 g, SaturatedFat 8 g, Sodium 629.2 mg, Sugar 7.7 g

TOMATO CORN CHOWDER



Tomato Corn Chowder image

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

4 bacon strips, diced
1 large onion, chopped
2 cans (15-1/4 ounces each) whole kernel corn, undrained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
4 medium potatoes, peeled and diced

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.

SPICY CORN AND TOMATO SOUP



Spicy Corn and Tomato Soup image

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

1 tablespoon vegetable oil
1 medium onion, chopped
2 cloves garlic, pressed
1 stalk celery, chopped
1 grated orange, juice and zest of
1/2-1 teaspoon Tabasco sauce or 1/2-1 teaspoon other hot pepper sauce, to taste
2 lbs ripe plum tomatoes, chopped
8 ounces chorizo sausage, sliced
1 (13 ounce) can creamed corn
4 ounces corn chips
2 ounces sharp cheddar cheese

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.

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.

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