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Fresh Tomato Corn Soup

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The combined flavors of fresh sweet corn, tomatoes and herbs are unbeatable in this simple, light soup.

  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 11/2 cups chopped onions
  • 2 pounds fresh tomatoes, peeled and coarsely chopped
  • 11/2 tablespoons tomato paste
  • 4 cups chicken stock
  • 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
  • 2 teaspoons chopped fresh dill
  • 1/3 cup packed fresh basil, chopped
  • 2 cups fresh corn kernels
  • Salt and white pepper to taste

In a large saucepan, heat butter and olive oil, add onion and sauté until softened. Add tomatoes, tomato paste and chicken stock. Bring to a boil, reduce heat and simmer the mixture for 30 to 40 minutes or until vegetables are tender. In a blender, purée mixture in batches. Return to saucepan, add herbs and corn and cook 5 minutes longer. Add salt and white pepper to taste.

Serves 6 to 8

 

 

 


 


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In a large saucepan, heat butter and olive oil, add onion and sauté until softened. Add tomatoes, tomato paste and chicken stock. Bring to a boil, reduce heat and simmer the mixture for 30 to 40 minutes or until vegetables are tender. In a blender, purée mixture in batches. Return to saucepan, add herbs and corn and cook 5 minutes longer. Add salt and white pepper to taste.

Serves 6 to 8

 

 

 


 


Find more great garden-inspired recipes in Renee's Cookbooks

View Recipe Archive

 

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