Time 1h Yield 6 servings. Number Of Ingredients 13 Steps:
In a large saucepan, saute the celery, onion and green pepper in butter until tender. Stir in tomatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Press through a sieve or food mill; return to the pan. Add the sugar, salt and white pepper. Bring to a boil. Stir in corn and basil. Reduce heat; simmer, uncovered, for 3-5 minutes or until corn is tender. Garnish with parsley and green onion.
Time 25m Yield 4 servings Number Of Ingredients 8 Steps:
In a 3-quart saucepan, heat the oil over medium-high heat. Add the shallots, salt and pepper. Cook, stirring occasionally, until soft, about 3 minutes. Place the cooked shallots, corn and chicken stock in a blender. Blend until smooth. Pour the corn mixture back into the saucepan. Bring the mixture to a simmer over medium heat. Cook for 5 minutes, stirring occasionally. Remove the pan from the heat and stir in the tomatoes and basil. Ladle the soup into bowls and serve.
Yield 5 Number Of Ingredients 9 Steps:
In a stockpot heat the oil over medium heat. Add the onion and garlic, saute until soft. Stir in the cumin powder, tomatoes and corn. Cook over medium heat for 5 minutes. Stir in vegetable broth, reduce heat to low and cook until heated through. Season to taste with salt and pepper.
Yield 5 Number Of Ingredients 9 Steps:
In a stockpot heat the oil over medium heat. Add the onion and garlic, saute until soft. Stir in the cumin powder, tomatoes and corn. Cook over medium heat for 5 minutes. Stir in vegetable broth, reduce heat to low and cook until heated through. Season to taste with salt and pepper.
Yield 5 Number Of Ingredients 9 Steps:
In a stockpot heat the oil over medium heat. Add the onion and garlic, saute until soft. Stir in the cumin powder, tomatoes and corn. Cook over medium heat for 5 minutes. Stir in vegetable broth, reduce heat to low and cook until heated through. Season to taste with salt and pepper.
Yield 5 Number Of Ingredients 9 Steps:
In a stockpot heat the oil over medium heat. Add the onion and garlic, saute until soft. Stir in the cumin powder, tomatoes and corn. Cook over medium heat for 5 minutes. Stir in vegetable broth, reduce heat to low and cook until heated through. Season to taste with salt and pepper.
Yield 5 Number Of Ingredients 9 Steps:
In a stockpot heat the oil over medium heat. Add the onion and garlic, saute until soft. Stir in the cumin powder, tomatoes and corn. Cook over medium heat for 5 minutes. Stir in vegetable broth, reduce heat to low and cook until heated through. Season to taste with salt and pepper.
Time 15m Yield 4 servings Number Of Ingredients 9 Steps:
Remove the kernels from the ears of corn and set aside. 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. In a skillet, heat olive oil. Sauté sweet onion and garlic in olive oil until soft. Add 1/4 cup cornmeal and cook, stirring, about 5 minutes. 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. Garnish with chopped parsley and serve.
Yield Serves 4 Number Of Ingredients 10 Steps:
Combine tomatoes and juice in large bowl. Add corn, green onions, bell pepper, 2 tablespoons basil and garlic and blend well. Season to taste with hot pepper sauce, salt and pepper. Chill at least 15 minutes and up to 2 hours. Ladle soup into four bowls, dividing evenly. Garnish with yogurt and chopped basil and serve.
Time 1h30m Yield 8 servings Number Of Ingredients 14 Steps:
Char the red pepper and poblano chili over a gas flame. Peel, seed and chop without rinsing. Peel the tomatoes by dropping them in boiling water for 30 seconds. Drain and remove the skins. Chop the tomatoes, reserving the seeds and juice. Blanche the corn for three mintues and when it has cooled, cut off the kernels with a bread knife. Reserve the kernels and the cobs. Saute the onions, garlic and leek in the olive oil until soft but not browned (about five minutes). Add the remaining ingredients (including the cobs) except for the corn kernels, pepper and Tobasco. Simmer for one hour. Remove and discard corn cobs and thyme. Blend the remaining ingredients until smooth in a food processor. Bring to simmer and season. If necessary, thin the soup with a little milk. Chill if serving cold.
More about “green and red tomato and corn soup recipes”
Yield Makes 8 cups Number Of Ingredients 9 Steps:
Melt butter in a stockpot over medium-high heat. Add onions, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper, and cook until onions are translucent, about 5 minutes. Stir in corn and 4 cups water. Bring to a boil. Reduce heat, and simmer, covered, for 5 minutes. Working in batches, pulse mixture in a food processor or blender until chunky (for a finer consistency, strain half of the mixture through a coarse sieve after pulsing). Thin with up to 1 cup water if desired. Reheat soup before serving. Toss together tomatoes, basil, and oil. Season with salt and pepper. Garnish soup with tomato mixture, and drizzle with oil.
