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Tomato Corn Soup

Tomato Corn Soup 

Tomato Corn Soup is a light and fresh soup prepared with tangy and sweet tomatoes and delectable sweet corn. This is a perfect combination of richness of tomatoes and corn. If you have never tried tomato and sweet corn soup before, you have to try it. It’s amazing and insanely delicious soup. This is a different variation for tomato soup lovers.

This soup is quick, easy and prepared with simple ingredients. For this soup, tomatoes are sautéed with onion and bay leaf, then pureed to make a simple and satisfying soup. The addition of sweet corn gives amazing texture. You can use fresh or frozen corn. If using frozen corn, soak them in lukewarm water for 10 minutes. I have already shared the recipe How to preserve sweet corn. This easy tomato corn soup is healthy and incredible with tanginess and sweetness.

Tomato soup can be very beneficial for those who are on a weight loss diet. It is rich in water and fiber that keeps you full for longer time. The main star of this soup is tomato as tomatoes are the source of antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. While sweet Corn works as an energy enhancer. It reduces the risk of Anaemia. Corn is rich is in Vitamin B12, folic acid and iron which helps in the production of red blood cells in the body.

You can take this as an appetizer or starter. It can be served with toasted bread or croutons. Tomato soup gives a great taste when served hot.

Tomato Corn Soup

Course:  Starter
Cuisine:  Indian
Prep Time:  10 minutes
Cook Time:  20 minutes
Servings:  2

Ingredients:

4 medium tomatoes
½ cup sweet corn
½ onion, chopped
½ carrot
1 tbsp butter
½ tsp black pepper powder
1 bay leaf
2 cups of water
1 tbsp cream
Salt as per taste
1 tsp. sugar

Instructions:

At first wash the tomatoes very well and remove stems. Chop them and keep aside. Take ½ or a small carrot, wash and peel it. Chop them and keep aside.


Melt butter in a pan or pressure cooker. Add bay leaf and then chopped onion. Saute them till they become translucent.


Add chopped tomatoes and carrot. Add salt and 1 cup water.
Boil for 10 minutes until tomatoes become tender or mushy.


Meanwhile boil sweet corn in enough water on medium flame until they become soft.


Strain with a strainer and keep aside.
Now cool the tomato mixture and remove bay leaf. Blend the mushy tomato mixture with the juice to a smooth puree.
Place a strainer over same pan. Sieve puree and discard the residue.


Heat the pan on a medium flame. Add puree into it. Add remaining water as you prefer consistency thick or thin. Add sweet corn in the mixture.
Sprinkle pepper powder and sugar. Mix well.


Let the soup comes to a boil.
Add cream and mix well.
Transfer into a serving bowl. Serve hot.

Tips:

  • Use fresh and ripe tomatoes. Unripe tomatoes give a sour and bitter taste. 
  • You can use fresh or frozen peas. If using frozen peas, soak them in lukewarm water for 10 minutes. Check the procedure of frozen corn.
  • If tomatoes soup is sour, you can add more sugar.
  • Carrot gives the soup a thick consistency. You can add boiled and mashed potato, if you don’t have carrot in your refrigerator.
  • You may skip onion.

Try other tomato soup recipe:


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