Fresh Corn and Tomato Soup
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4corn cobs
- 5cups water
- 3tablespoons olive oil
- 1chopped sweet onion
- 3cloves garlic, chopped
- ¼cup cornmeal
- 2chopped tomatoes
- 2peeled, chopped potatoes
- Chopped parsley
Nutritional analysis per serving (4 servings)
339 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 55 grams carbohydrates; 6 grams dietary fiber; 13 grams sugars; 8 grams protein; 48 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove the kernels from the ears of corn and set aside.
- Step 2
Place the 4 stripped corn cobs in 5 cups water in a large pot (you can add a whole onion here – don’t bother to peel it – or a sprig of rosemary, tarragon or oregano, if you'd like). Bring to a simmer and cook for 15 minutes, then remove cobs and any onion or herbs.
- Step 3
In a skillet, heat olive oil. Sauté sweet onion and garlic in olive oil until soft. Add ¼ cup cornmeal and cook, stirring, about 5 minutes.
- Step 4
Add onion, garlic and cornmeal mixture to broth. Add tomatoes, potatoes and reserved corn. Cook until potatoes are fork tender. Season to taste with salt and pepper.
- Step 5
Garnish with chopped parsley and serve.
Private Notes
Comments
Don't skip the step of making the stock from the corncobs--this makes all the difference as far as flavor and depth are concerned. I've made vegetable stock for years every summer from the fresh corncobs from the farmstand, and I'll never go back to sodium-laden store-bought stock again--homemade stock is a thousand times more flavorful and healthy and easy to make. This is a great late-summer/early-autumn soup to make with the last of the farmstand produce.
The corn stock is fabulous! Also can add rind of Parmesan as noted in a few other soup recipes on this site.
Made this last night with organic stoneground cornmeal from Plymouth Plantation Grist Mill! Family loved it; surprisingly sweet (& definitely full 30 mins to prep & cook b/c of time needed for potato phase). Did add rosemary and unpeeled onion to stock; next time will remove peel b/c it gave brown color that I didn't want. 9 yo daughter requested soup for lunchbox today: total success!
Delicious soup, used my own tomatoes and potatoes (blue potatoes added to the color). I used polenta instead of corn meal which worked well.
Tasty & easy to make. Next time I’ll add a little fresh chile pepper.
Made the stock using weak chicken stock in place of some of the water. Added to the stock a peeled onion, peppercorns, a stem of rosemary and some snipped thyme. Once the onion and garlic were sautéed, I added 1 lb of ground turkey. Instead of whole tomatoes, I used leftover chunky tomato sauce I'd made. Used quartered small potatoes, unpeeled. Added a shake of Liquid Smoke (Hickory) for no reason. Came out so very, very, delicious!! Served with fresh bread and butter.
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