Fresh Corn and Tomato Soup Recipe

4.5 4 4
Fresh Corn and Tomato Soup Recipe
Fresh Corn and Tomato Soup Recipe photo by Taste of Home
Publisher Photo

Fresh Corn and Tomato Soup Recipe

Read Reviews
4.5 4 4
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 30 min.

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

Nutritional Facts

1 cup: 115 calories, 5g fat (3g saturated fat), 12mg cholesterol, 571mg sodium, 17g carbohydrate (7g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

  • 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
  1. 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.
  2. 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.
Originally published as Fresh Corn and Tomato Soup in Country August/September 2008, p51

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Reviews forFresh Corn and Tomato Soup

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shaunaanne User ID: 674953 233137
Reviewed Sep. 19, 2015

"Fresh from the vine! Good flavor. I pureed about half the tomatoes and did not put other ingredients through food mill. Nothing like growing your own tomatoes and green peppers."

MY REVIEW
RBenner User ID: 3714201 175492
Reviewed Aug. 4, 2011

"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!"

MY REVIEW
daisey5 User ID: 146806 175320
Reviewed May. 7, 2011

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

MY REVIEW
alicebright User ID: 6631 177073
Reviewed Jan. 13, 2010

"Very GOOD. used rgular pepper for home use."

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