Corn-Tomato Soup

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Nutritional Info
  • Servings Per Recipe: 140
  • Amount Per Serving
  • Calories: 17.4
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 16.7 mg
  • Total Carbs: 3.1 g
  • Dietary Fiber: 0.5 g
  • Protein: 0.6 g

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


Introduction

This is a southwest flavored tomato soup with corn that has a crunchy texture and a strong tomato flavor. This is a southwest flavored tomato soup with corn that has a crunchy texture and a strong tomato flavor.
Number of Servings: 140

Ingredients

    Red Ripe Tomatoes, 4 pounds
    Onions, raw, 1 large, diced
    Chicken stock, 4 cup
    Garlic, 4 clove
    Cilantro, fresh, 1.5 cups chopped
    Sweet Corn, Fresh, 8 ears, corn removed from cobs
    Extra Virgin Olive Oil, 4 tbsp
    Granulated Sugar, 2 Tbsp
    Stewed Tomatoes, 1 large can (29 oz)
    Red Pepper Flakes (1 tsp)
    Salt/Pepper to taste

Directions

Heat olive oil in pan, add onions and garlic and cook til onions are translucent. While onions and garlic are cooking, cut tomatoes into 1 in. cubes and quarter, then slice zucchini into 1/2 in slices. Add 1 tbsp to zucchini and put in strainer over a bowl to catch water that comes out of it.

Add tomatoes to pan and cook until soft/bursting. Remove from pan into blender. Puree cooked and stewed tomatoes (may take a few batches) and add back to pan. Add sugar, cilantro, corn, chicken stock and red pepper flakes. Add salt/pepper to taste. I did not pre-cook the corn, because it added a nice crunchy consistency.

Simmer until soup reaches desired consistency.

Recipe gives 1 oz as one serving for measurement purposes. Makes approximately 140 ounces of soup.

Number of Servings: 140

Recipe submitted by SparkPeople user MARGARITAMAE.