Fresh Corn and Tomato Soup

Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 52mg
  • Calories: 227
  • Calories from fat: 0%
  • Carbohydrate: 34g
  • Cholesterol: 6mg
  • Fat: 8g
  • Fiber: 5g
  • Iron: 2mg
  • Protein: 11mg
  • Saturated fat: 3g
  • Sodium: 994mg

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

  1. 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.
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