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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 200.3
  • Total Fat: 5.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 336.9 mg
  • Total Carbs: 37.7 g
  • Dietary Fiber: 6.2 g
  • Protein: 6.4 g

View full nutritional breakdown of Corn and Tomato Soup calories by ingredient
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Corn and Tomato Soup

Submitted by: JOLENE662

Introduction

This is best in late summer, when sweet corn and decent tomatoes are available at the farmers market. That said, frozen corn and canned tomatoes make a good winter soup! This is best in late summer, when sweet corn and decent tomatoes are available at the farmers market. That said, frozen corn and canned tomatoes make a good winter soup!
Number of Servings: 4

Ingredients

    1 cup chopped onions
    1/2 cup chopped celery
    1 large clove garlic, minced
    1/8 tsp cayenne pepper or to taste
    1 Tbsp grapeseed oil (or other neutral oil)
    4 cups fresh sweet corn kernels (about 6-7 ears)
    2 cups red tomatoes, skinned, seeded, and chopped
    1/2 cup water
    1/2 tsp salt or to taste
    1/4 tsp white pepper or to taste
    chopped cilantro for garnish, if desired

Directions

In a large sauce pan (I use my 4-quart one), over low heat, sauté onions, celery, garlic, and cayenne slowly in the oil, until soft.

Add remaining ingredients, stir and bring to a simmer. Simmer, covered, about 30 minutes or until the corn is done.

Carefully, in batches, process in the blender until smooth (or use your immersion blender, if you have one). Taste and adjust seasonings.

As is, it makes about 4.5 cups of soup (4 servings), but you can add water to make it a little thinner. Serve topped with chopped cilantro, if you like.

Number of Servings: 4

Recipe submitted by SparkPeople user JOLENE662.






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