Tomato and Corn Soup


This soup can be served warm or chilled as a summer soup.

tomato and corn soup


2 tbsp. olive oil

2 leeks, white part only, finely chopped

6 large red tomatoes (1 ½ kilo), peeled, seeded, coarsely chopped

2 tbsp. all-purpose flour (plain)

2 ½ cup corn kernel (2 large sweet corn), corn cob reserved and cut in half

8 fresh basil leaves plus sprigs for garnish

1 ½ tbsp. tomato paste

4 cups vegetable stock

Salt and freshly ground pepper

Garlic or buttered or cheese croutons

¼ cup sour cream


  1. In a large soup pot over medium heat, warm olive oil for 30seconds.
  2. Sauté leeks until softened for 4 minutes over low-medium heat.
  3. Add tomatoes and cook until softened, about 5minutes.
  4. Add the flour and cook stirring constantly for 2 minutes.
  5. Add the corn kernel, corn cob, basil, tomato paste and vegetable stock. Uncover, simmer for 25minutes.
  6. Remove from the heat and discard corn cobs.
  7. Using blender, puree the soup in batches until smooth.
  8. Pour the pureed soup through fine-mesh sieve into a large bowl.
  9. Return to the soup pot over low-medium heat, season with salt and freshly cracked pepper. Simmer for 5minutes.
  10. Ladle the soup into bowl and top with croutons.
  11. Garnish each bowl with a spoonful of sour cream and fresh sprig of basil.
  12. Makes 4-6servings.


Sweet corn is perfect for this soup. Make sure to use fine-mesh sieve when straining for a velvety texture.


kernel corn

How to Corn Off the Cob

To remove corn kernels from the cob, hold a husked ear upright in a bowl, stem end down. Using a sharp knife, carefully slice down between the kernels and the cob, allowing kernels to fall in  bowl and rotating the cob lightly after each cut.


In this recipe, cobs are cut in half and added to the soup to add extra corn taste.



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