Tomato Corn Soup
Savor the comforting warmth of this Tomato Corn Soup, a vibrant blend of sweet, savory, and creamy flavors that's perfect for any season. Made with ripe tomatoes, sweet corn kernels, and a touch of paprika for a subtle smoky kick, this hearty soup is simmered to perfection in a vegetable broth base. The option to add heavy cream gives it a luscious finish, while fresh basil leaves provide a fragrant, herbaceous garnish. Whether you're looking for a quick weeknight dinner or a cozy starter, this soup is ready in just 45 minutes and irresistibly rich in flavor. Serve it with crusty bread for dipping, and enjoy a bowl of pure comfort. Perfect for vegetarians and easily customizable, this recipe is sure to become a family favorite! Keywords: tomato corn soup, creamy vegetable soup, easy soup recipe, vegetarian soup with basil.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (chopped) yellow onion
- 3 minced garlic cloves
- 4 medium (chopped) ripe tomatoes
- 2 cups sweet corn kernels
- 4 cups vegetable broth
- 0.5 cup heavy cream (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 teaspoon sugar (optional, to balance acidity)
- 2 tablespoons (chopped, for garnish) fresh basil leaves
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the chopped tomatoes to the pot and cook for 6-7 minutes, stirring occasionally, until they start to break down.
Stir in the sweet corn kernels and cook for an additional 3-4 minutes.
Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and simmer for 15 minutes to let the flavors merge.
Use an immersion blender to puree the soup until smooth, or carefully transfer it in batches to a countertop blender.
Return the soup to the pot if necessary, and stir in the heavy cream, if using.
Season the soup with salt, black pepper, paprika, and sugar (if needed). Adjust the seasoning to taste.
Simmer the soup for 3-4 more minutes, then remove it from the heat.
Ladle the soup into bowls, garnish with chopped fresh basil, and serve hot.
Nutrition Facts
Calories |
1530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 4728 mg | 206% | |
| Total Carbohydrate | 175.3 g | 64% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 64.0 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 4216 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
