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–+ servings
Creamy Tomato Soup with 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
Cook Time 2 hours 10 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Appetizer, Soup
Ingredients Equipment Method

Ingredients
  

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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