Creamy Tomato Soup with Corn

Tomatoes, corn, and peppers combine in this creamy, rich soup. Roasting the peppers adds a smoky note that complements the sweetness of the corn.

Creamy Tomato Soup with Corn

Tomatoes, corn, and peppers combine in this creamy, rich soup. Roasting the peppers adds a smoky note that complements the sweetness of the corn.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 10 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 8 servings

Course: Appetizer, Soup

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Main Ingredients

• 2 tbsp olive oil
• 1 onion chopped
• 2 garlic cloves crushed
• 2/3 cup tomato paste
• 4 cans 14oz each chopped tomatoes
• 2 cups water
• 1 tsp salt
• 1 red bell pepper diced
• 1 can 12oz corn, drained
• 1.5 cups heavy cream
• Black pepper

Equipment

• Large saucepan
• Immersion blender or food processor
• Broiler (for peppers)

Method

 

Instructions

1. Cook the onion and garlic in oil until soft. Stir in the tomato paste and cook for 2-3 minutes.
2. Add the tomatoes, water, and salt. Cover and simmer for 45 minutes.
3. Toss the diced red pepper in a little oil and broil until roasted and soft.
4. Remove the soup from the heat and purée until smooth using a blender.
5. Stir in the corn, roasted peppers, and heavy cream.
6. Return to low heat and simmer uncovered for 30-45 minutes to thicken.
7. Serve hot.

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