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Fresh Corn and Tomato Soup

Susie Cushner
8 Hands-On Time: 0hr 20m Total Time: 0hr 25m


  • 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 cups chicken or vegetable stock
  • 5 large tomatoes, chopped
  • 1 tablespoon salt
  • 1 teaspoon cracked black pepper
  • 1/2 cup sour cream
  • 8 sprigs dill


  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.
By Rori Spinelli-Trovato and Kay Chun,  September 2000

Quick Tip

Do-ahead: Roll the rugelach the day before, cover tightly with plastic wrap, and refrigerate. Slice and bake the day of the party.

Nutritional Information

  • Per Serving
  • Calories 227Calories From Fat 0%
  • Calcium  52mg
  • Carbohydrate  34g
  • Cholesterol  6mg
  • Fat  8g
  • Fiber  5g
  • Iron  2mg
  • Protein  11mg
  • Sat Fat  3g
  • Sodium  994mg
What does this mean? See Nutrition 101.

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