Corn and Tomato Soup is a recipe I started making after seeing it mentioned here and there, especially during times when I had open cans of corn and didn’t want to waste them. The first time I tried it, I had low expectations, but I was pleasantly surprised by the outcome – it’s a simple combination that really works. I make it more often when I want something quick and different from classic vegetable soups.
Quick Info
Total time: about 30 minutes
Preparation time: under 10 minutes
Cooking time: 15-20 minutes
Servings: 3-4
Difficulty: easy
Recipe type: vegetable soup, vegan
Ingredients
1 onion
2 tablespoons oil
750 ml vegetable broth
2 garlic cloves
1/2 can of tomatoes in juice (about 200-250 g)
2 small cans of corn (standard size, 150-170 g each)
salt, pepper
herbs for serving (parsley or dill, to taste)
optional: lemon slices for serving
Instructions
1. Chop the onion into small cubes and crush the garlic cloves. Heat the oil in a pot and sauté the onion over medium heat. After 2-3 minutes, add the garlic and stir for another half minute, being careful not to let it burn.
2. Add the canned tomatoes (just half the can, with the juice) and stir gently. Pour in the vegetable broth.
3. Take one of the two cans of corn, drain the kernels well, and rinse them under cold running water. Add them to the pot. Let everything simmer on low heat, covered, for about 15 minutes.
4. Once the vegetables are cooked, remove the pot from the heat. Use an immersion blender to puree the soup until you achieve a creamy texture. It doesn’t need to be completely smooth; a few small pieces of corn can remain.
5. Place the pot back on low heat. Drain and rinse the second can of corn, then add it to the soup. Stir and let it come to a gentle boil for 1-2 minutes.
6. Adjust the taste with salt and pepper. If desired, sprinkle herbs on top when serving. Anyone who wishes can also add a bit of lemon at the table.
Why I Make This Recipe Often
Corn and Tomato Soup is quick to make, has uncomplicated ingredients, and the result is hearty without being heavy. It’s perfect for days when you want something warm and filling without spending too much time in the kitchen. If you have canned corn, it’s one of the easiest solutions.
Tips and Variations
Tips
You can adjust the soup's texture to your liking: blend more or less.
If using whole tomatoes, you can chop them beforehand.
Don’t let the onion and garlic brown too much, or it will alter the soup’s flavor.
Substitutions
The vegetable soup can be quickly made from water and a broth cube if you don’t have it prepared.
Canned tomatoes can be replaced with well-ripened fresh tomatoes, but the color will be less intense.
You can also use frozen corn, but it needs to be boiled for an additional 4-5 minutes.
Variations
For a spicier soup, add a pinch of chili flakes or hot paprika.
If you want the soup to be heartier, add a few diced potatoes while cooking and blend them with the rest.
A few chopped basil leaves at the end can change the flavor if you want a fresh note.
Serving Ideas
It can be enjoyed on its own, with fresh bread or croutons.
It works well as a starter or a light dinner.
Optionally, squeeze a little lemon directly into the bowl when serving for an extra touch of freshness.
Frequently Asked Questions
1. Can the soup be made with only fresh corn?
Yes, but it needs to be cooked well beforehand. Canned corn is already cooked and has a more consistent texture, which helps with a quick result.
2. Can I use just one can of corn if I don’t have two?
Yes, but the soup will be less dense and less sweet. I recommend doubling the amount of tomatoes or reducing the liquid if you use only one can.
3. How can I avoid the soup being too thin or too thick?
If it seems too thin after blending, simmer it for a few more minutes without a lid. If it’s too thick, add a little hot liquid and mix well.
4. What type of herbs is best for serving?
I most often use chopped parsley, but dill or even basil works well, depending on your taste.
Nutritional Values
Estimate per serving (based on 4 servings):
Calories: approximately 180-220 kcal
Protein: 5-6 g
Carbohydrates: 35-40 g
Fat: 5-7 g
Fiber: 4-5 g
The final values depend on the type of corn used, whether the vegetable broth contains oil, and the exact amount of tomatoes. It’s a relatively low-fat soup, with a good fiber content from the corn and tomatoes.
Storage and Reheating
The soup keeps well in the refrigerator, covered, for up to 2 days. When reheating, stir beforehand as it may separate slightly. I do not recommend freezing it, as the texture of the corn changes quite a bit after thawing.
Quick Info
Total time: about 30 minutes
Preparation time: under 10 minutes
Cooking time: 15-20 minutes
Servings: 3-4
Difficulty: easy
Recipe type: vegetable soup, vegan
Ingredients
1 onion
2 tablespoons oil
750 ml vegetable broth
2 garlic cloves
1/2 can of tomatoes in juice (about 200-250 g)
2 small cans of corn (standard size, 150-170 g each)
salt, pepper
herbs for serving (parsley or dill, to taste)
optional: lemon slices for serving
Instructions
1. Chop the onion into small cubes and crush the garlic cloves. Heat the oil in a pot and sauté the onion over medium heat. After 2-3 minutes, add the garlic and stir for another half minute, being careful not to let it burn.
2. Add the canned tomatoes (just half the can, with the juice) and stir gently. Pour in the vegetable broth.
3. Take one of the two cans of corn, drain the kernels well, and rinse them under cold running water. Add them to the pot. Let everything simmer on low heat, covered, for about 15 minutes.
4. Once the vegetables are cooked, remove the pot from the heat. Use an immersion blender to puree the soup until you achieve a creamy texture. It doesn’t need to be completely smooth; a few small pieces of corn can remain.
5. Place the pot back on low heat. Drain and rinse the second can of corn, then add it to the soup. Stir and let it come to a gentle boil for 1-2 minutes.
6. Adjust the taste with salt and pepper. If desired, sprinkle herbs on top when serving. Anyone who wishes can also add a bit of lemon at the table.
Why I Make This Recipe Often
Corn and Tomato Soup is quick to make, has uncomplicated ingredients, and the result is hearty without being heavy. It’s perfect for days when you want something warm and filling without spending too much time in the kitchen. If you have canned corn, it’s one of the easiest solutions.
Tips and Variations
Tips
You can adjust the soup's texture to your liking: blend more or less.
If using whole tomatoes, you can chop them beforehand.
Don’t let the onion and garlic brown too much, or it will alter the soup’s flavor.
Substitutions
The vegetable soup can be quickly made from water and a broth cube if you don’t have it prepared.
Canned tomatoes can be replaced with well-ripened fresh tomatoes, but the color will be less intense.
You can also use frozen corn, but it needs to be boiled for an additional 4-5 minutes.
Variations
For a spicier soup, add a pinch of chili flakes or hot paprika.
If you want the soup to be heartier, add a few diced potatoes while cooking and blend them with the rest.
A few chopped basil leaves at the end can change the flavor if you want a fresh note.
Serving Ideas
It can be enjoyed on its own, with fresh bread or croutons.
It works well as a starter or a light dinner.
Optionally, squeeze a little lemon directly into the bowl when serving for an extra touch of freshness.
Frequently Asked Questions
1. Can the soup be made with only fresh corn?
Yes, but it needs to be cooked well beforehand. Canned corn is already cooked and has a more consistent texture, which helps with a quick result.
2. Can I use just one can of corn if I don’t have two?
Yes, but the soup will be less dense and less sweet. I recommend doubling the amount of tomatoes or reducing the liquid if you use only one can.
3. How can I avoid the soup being too thin or too thick?
If it seems too thin after blending, simmer it for a few more minutes without a lid. If it’s too thick, add a little hot liquid and mix well.
4. What type of herbs is best for serving?
I most often use chopped parsley, but dill or even basil works well, depending on your taste.
Nutritional Values
Estimate per serving (based on 4 servings):
Calories: approximately 180-220 kcal
Protein: 5-6 g
Carbohydrates: 35-40 g
Fat: 5-7 g
Fiber: 4-5 g
The final values depend on the type of corn used, whether the vegetable broth contains oil, and the exact amount of tomatoes. It’s a relatively low-fat soup, with a good fiber content from the corn and tomatoes.
Storage and Reheating
The soup keeps well in the refrigerator, covered, for up to 2 days. When reheating, stir beforehand as it may separate slightly. I do not recommend freezing it, as the texture of the corn changes quite a bit after thawing.