Summer's bounty shines brightest in this vibrant and flavorful corn and tomato soup. It's the perfect blend of sweet corn, juicy tomatoes, and a hint of spice, making it an ideal healthy meal, a quick dinner idea, or a delicious dish for any occasion. This easy recipe is perfect for both beginner cooks and experienced chefs looking for a fresh and satisfying homemade cooking experience. Let's dive in!
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups fresh or canned corn kernels (about 2 ears of corn)
- 2 (28-ounce) cans crushed tomatoes
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional, for a touch of heat)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves, for garnish (optional)
- A dollop of sour cream or crème fraîche, for garnish (optional)
Instructions:
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Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Add the corn and tomatoes: Add the corn kernels and crushed tomatoes to the pot. Stir well to combine.
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Simmer the soup: Pour in the vegetable broth, dried basil, oregano, and cayenne pepper (if using). Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, or up to 30 minutes, for a deeper flavor. The longer it simmers, the richer the flavors will become.
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Blend the soup (optional): If you prefer a smoother soup, carefully transfer the soup in batches to a blender and blend until smooth. Alternatively, you can use an immersion blender directly in the pot. Be cautious when blending hot liquids.
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Serve and enjoy: Ladle the soup into bowls. Garnish with fresh basil leaves and a dollop of sour cream or crème fraîche, if desired.
Cooking Tips for the Best Corn and Tomato Soup:
- Fresh is best: Using fresh corn will significantly enhance the flavor of your soup. If using fresh corn, you'll need to shuck the ears and cut the kernels off the cob.
- Roast the corn: For an even more intense corn flavor, roast the corn kernels before adding them to the soup. Toss them with a little olive oil, salt, and pepper, and roast at 400°F (200°C) for about 15-20 minutes.
- Adjust the spice: Feel free to adjust the amount of cayenne pepper to your preference. If you don't like spicy food, you can omit it entirely.
- Add some sweetness: A teaspoon of sugar or honey can balance the acidity of the tomatoes if you prefer a sweeter soup.
Variations:
- Creamy Corn and Tomato Soup: Stir in a cup of heavy cream or coconut milk at the end for a richer, creamier texture.
- Spicy Corn and Tomato Soup: Increase the amount of cayenne pepper or add a pinch of red pepper flakes for extra heat.
- Corn and Tomato Soup with Roasted Red Peppers: Add a jar of roasted red peppers for a smoky and sweet twist.
Nutritional Information (per serving, approximate):
This information is approximate and will vary depending on the specific ingredients used.
- Calories: Approximately 200-250
- Protein: 5-7 grams
- Fat: 8-10 grams
- Carbohydrates: 25-30 grams
- Fiber: 4-5 grams
This easy corn and tomato soup recipe is a delicious and healthy addition to your repertoire of best recipes. Enjoy this simple yet satisfying homemade dish any time of year!