Tomatocornsoup 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.

TOMATO CORN SOUP

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.

CORN AND TOMATO SOUP

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.

TOMATO, CORN, AND BASIL SOUP

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.

ITALIAN TOMATO-CORN SOUP

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.