Fresh and Flavorful: Combines sweet corn and tangy tomatoes for a balanced taste.
Simple Ingredients: Made with pantry staples and fresh produce.
Quick to Prepare: Ready in under 30 minutes.
Vegan and Gluten-Free: Suitable for various dietary preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cups fresh or frozen corn kernels
4 large ripe tomatoes, chopped
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 tablespoon olive oil
1 teaspoon smoked paprika
Salt and pepper to taste
Optional garnish: fresh basil, cilantro, or a drizzle of coconut cream
Directions
Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and garlic; sauté until softened and fragrant, about 5 minutes.
Add Tomatoes and Corn: Stir in chopped tomatoes, corn kernels, and smoked paprika. Cook for 5-7 minutes, allowing the tomatoes to break down.
Add Broth and Simmer: Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.
Blend Soup: Using an immersion blender or regular blender (in batches), puree the soup until smooth or to your preferred texture.
Season: Taste and adjust salt and pepper as needed.
Serve: Ladle soup into bowls and garnish with fresh herbs or a swirl of coconut cream if desired.
Servings and Timing
Servings: 4
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Variations
Chunky Soup: Blend only half the soup for a chunkier texture.
Spicy Kick: Add a pinch of cayenne pepper or diced jalapeño.
Add Protein: Stir in cooked beans or shredded chicken.
Creamier Version: Add coconut milk or cream before serving.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze soup in portions for up to 3 months.
Reheating: Warm gently on the stovetop or in the microwave until heated through.
FAQs
Can I use canned tomatoes?
Yes, substitute fresh tomatoes with canned diced tomatoes for convenience.
Is this soup gluten-free?
Yes, naturally gluten-free.
Can I use frozen corn?
Yes, frozen corn works well and may reduce prep time.
How do I make the soup thicker?
Simmer longer or blend more thoroughly.
Can I add other vegetables?
Yes, carrots, bell peppers, or zucchini can be added.
Is this soup suitable for kids?
Yes, it’s mild and naturally sweet.
Can I make this soup vegan?
Yes, it’s already vegan-friendly.
How long does leftover soup last?
Up to 4 days refrigerated, 3 months frozen.
Can I make this soup ahead?
Yes, flavors deepen when made in advance.
What toppings work best?
Fresh herbs, croutons, or a drizzle of cream or yogurt.
Conclusion
Tomato and Corn Soup is a bright, flavorful, and easy-to-make dish that combines the best of fresh produce into a comforting bowl. Perfect for any season, this vegan and gluten-free soup is a delicious way to enjoy wholesome ingredients with minimal effort.
Tomato and Corn Soup is a bright, comforting, and naturally sweet soup combining tangy ripe tomatoes with sweet corn for a flavorful, nutritious, and vegan-friendly meal.
Ingredients
4 cups fresh or frozen corn kernels
4 large ripe tomatoes, chopped
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 tablespoon olive oil
1 teaspoon smoked paprika
Salt and pepper to taste
Optional garnish: fresh basil, cilantro, or a drizzle of coconut cream
Instructions
Heat olive oil in a large pot over medium heat. Add diced onion and garlic; sauté until softened and fragrant, about 5 minutes.
Stir in chopped tomatoes, corn kernels, and smoked paprika. Cook for 5-7 minutes, allowing tomatoes to break down.
Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.
Using an immersion blender or regular blender, puree the soup until smooth or to your preferred texture.
Taste and adjust seasoning with salt and pepper.
Ladle soup into bowls and garnish with fresh herbs or coconut cream if desired.
Notes
Blend only half the soup for a chunkier texture.
Add a pinch of cayenne pepper or diced jalapeño for spice.
Stir in cooked beans or shredded chicken for added protein.
Add coconut milk or cream for a creamier version.
Store leftovers in airtight container in refrigerator up to 4 days or freeze up to 3 months.
Reheat gently on stovetop or microwave until warmed through.
