Photo: Susie Cushner Photo by: Photo: Susie Cushner

Fresh Corn and Tomato Soup

Real Simple SEPTEMBER 2000

  • Yield: Makes 8 servings


  • 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


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.

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

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Fresh Corn and Tomato Soup recipe