Description
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Sautéing and Simmering
- Cuisine: International
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 140
- Sugar: 8g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
