Fresh Corn and Tomato Soup

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Photo by Susie Cushner
Fresh Corn and Tomato Soup 2.6 30 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 227 calories
    • Fat 8 g
    • Sat Fat 3 g
    • Cholesterol 6 mg
    • Sodium 994 mg
    • Protein 11 mg
    • Carbohydrate 34 g
    • Fiber 5 g
    • Iron 2 mg
    • Calcium 52 mg

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.

Ingredients

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

Directions

  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.
  2. 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.
  3. Serve in bowls with dollops of sour cream and dill sprigs.