Corn and tomato soup

JanaBy Jana    

June 9, 2015

Corn and tomato soup 0 5 0
  • Prep: 5 mins
  • Cook: 25 mins
  • 5 mins

    25 mins

    30 mins

  • Yields: 4 Bowls


1In a saucepan, heat the oil over medium-high heat.

2Add the shallots, salt and pepper. Cook, stirring occasionally, until soft.

3Meanwhile fried the tomatoes in the saucepan on the olive oil over medium-high heat for 2-3mins.

4Place the cooked shallots, corn, tomatoes and veg stock in a blender. Blend until smooth.

5Pour the corn mixture back into the saucepan. Bring the mixture to a simmer over medium heat. Cook for 5 minutes, stirring occasionally.

6Remove the pan from the heat and the tomatoes and basil into the blended corn soup.

7Croutons and corn can be use as a toppings.


2 tbsp olive oil

2 shallots, chopped

1 tsp salt

ground black pepper

3 cups frozen corn, thawed

0,5l cups veg broth

2 medium tomatoes, seeded and chopped into small pieces

fresh basil leaves, chopped


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