Tomato Corn Soup Recipes

Steps:

• In a large saucepan, saute the celery, onion and green pepper in butter until tender. Stir in tomatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Press through a sieve or food mill; return to the pan. Add the sugar, salt and white pepper. Bring to a boil. Stir in corn and basil. Reduce heat; simmer, uncovered, for 3-5 minutes or until corn is tender. Garnish with parsley and green onion.

Steps:

• In a 3-quart saucepan, heat the oil over medium-high heat. Add the shallots, salt and pepper. Cook, stirring occasionally, until soft, about 3 minutes. Place the cooked shallots, corn and chicken stock in a blender. Blend until smooth.
• Pour the corn mixture back into the saucepan. Bring the mixture to a simmer over medium heat. Cook for 5 minutes, stirring occasionally. Remove the pan from the heat and stir in the tomatoes and basil.
• Ladle the soup into bowls and serve.

Steps:

• Heat oil in sauce pan.
• Add onion and cook, stirring until soft.
• Stir in garlic and celery and cook, stirring, until celery is soft.
• Add orange zest and juice, Tabasco and tomatoes and simmer covered 20 minutes While soup is simmering, cook sausage in ungreased frying pan until lightly browned.
• Drain Blend or process tomato mixture until finely chopped.
• Stir in corn, return to pan and heat through Just before serving, spread corn chips in broiler pan.
• Sprinkle with cheese and place under broiler just until cheese melts Stir chorizo into soup and serve with corn chips.

Steps:

• Saute onion in the olive oil in a heavy sauce pot over medium heat for 3 minutes.
• Stir in flour, curry powder, and tomato paste.
• Slowly add the chicken broth.
• Stir until soup starts to boil.
• Reduce heat and simmer 10 minutes.
• Add milk, corn, tomatoes and black pepper, and green bell pepper; simmer 5 minutes.

Steps:

• Remove the kernels from the ears of corn and set aside.
• Place the 4 stripped corn cobs in 5 cups water in a large pot (you can add a whole onion here - don't bother to peel it - or a sprig of rosemary, tarragon or oregano, if you'd like). Bring to a simmer and cook for 15 minutes, then remove cobs and any onion or herbs.
• In a skillet, heat olive oil. Sauté sweet onion and garlic in olive oil until soft. Add 1/4 cup cornmeal and cook, stirring, about 5 minutes.
• Add onion, garlic and cornmeal mixture to broth. Add tomatoes, potatoes and reserved corn. Cook until potatoes are fork tender. Season to taste with salt and pepper.
• Garnish with chopped parsley and serve.

Steps:

• In a large straight-sided skillet, cook bacon over medium heat, turning once, until crisp, 10 minutes. Transfer to paper towels. Add onion, garlic, and a pinch of salt to skillet; cook, stirring, 8 minutes. Stir in 4 cups corn, then 2 cups water; season with salt and pepper. Bring to a simmer; cook, stirring occasionally, until corn is tender and most of liquid has evaporated, about 10 minutes. Transfer to a large bowl; stir in 1 1/2 cups ice water and sour cream. Blend corn mixture (in two batches, if necessary) until smooth. Refrigerate, stirring occasionally, until cold, 45 minutes.
• Toast bread. Top with cheese, tomatoes, and bacon; season with salt and pepper. Ladle soup into bowls. Garnish with remaining 1/2 cup corn, more pepper, and drizzles of oil; serve.

Steps:

• Saute corn and Italian seasoning in hot oil in a large saucepan over medium-high heat 2 minutes.
• Add broth and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
• The roasted garlic-flavored oil adds a robust flavor to the soup, but you can use a tablespoon of regular vegetable oil instead, along with a dash of garlic powder.

Steps:

• Melt butter in a stockpot over medium-high heat. Add onions, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper, and cook until onions are translucent, about 5 minutes. Stir in corn and 4 cups water. Bring to a boil. Reduce heat, and simmer, covered, for 5 minutes.
• Working in batches, pulse mixture in a food processor or blender until chunky (for a finer consistency, strain half of the mixture through a coarse sieve after pulsing). Thin with up to 1 cup water if desired. Reheat soup before serving. Toss together tomatoes, basil, and oil. Season with salt and pepper. Garnish soup with tomato mixture, and drizzle with oil.