Fresh Corn and Tomato Soup

Fresh Corn and Tomato Soup Recipe
Photo: Susie Cushner

Recipe from

Real Simple

Nutritional Information

Calcium 52 mg
Calories 227
Caloriesfromfat 0 %
Carbohydrate 34 g
Cholesterol 6 mg
Fat 8 g
Fiber 5 g
Iron 2 mg
Protein 11 mg
Satfat 3 g
Sodium 994 mg

Ingredients

1 tablespoon olive oil
2 large onions, chopped
10 ears corn, husked and cut from the cob, or 10 cups frozen corn kernels (4 [10-ounce] packages)
10 cup chicken or vegetable stock
5 large tomatoes, chopped
1 tablespoon salt
1 teaspoon cracked black pepper
1/2 cup sour cream
8 sprigs dill

Preparation

Heat oil in a large pot over medium-low heat and cook onions without browning until tender, about 10 to 12 minutes. Stir in the corn and cook for 2 minutes. Add the stock and bring to a boil. Reduce heat and simmer until corn is tender and liquid has reduced slightly, 15 to 20 minutes. Add tomatoes, salt, and pepper, stir, and remove from heat. Serve in bowls with dollops of sour cream and dill sprigs.

Note:

Rori Spinelli-Trovato,

September 2000
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