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Fresh Corn and Tomato Soup Recipe

Fresh Corn and Tomato Soup Recipe photo by Taste of Home

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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.

This recipe is:

Diabetic Friendly

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Fresh Corn and Tomato Soup Recipe

Prep: 30 min. Cook: 30 min.

Yield: 6 Servings

30 30 60

Ingredients

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

Directions

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. Yield: 6 servings.

Nutritional Facts 1 cup equals 115 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 571 mg sodium, 17 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

Originally published as Fresh Corn and Tomato Soup in Country August/September 2008, p51

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Reviews for Fresh Corn and Tomato Soup

Fresh Corn and Tomato Soup

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Reviewed on Aug. 04, 2011 by RBenner

With an abundance of tomatoes from our garden, homegrown corn available, and my husband being a soup lover, I thought I'd try something new. YES!! It was a hit!

Reviewed on May. 07, 2011 by daisey5

This soup was excellent. The only thing I did different was not to put it thru a food mill.