Italian Tomato Corn Soup Recipes

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FRESH CORN AND TOMATO SOUP



Fresh Corn and Tomato Soup image

Clyda Conrad YUMA, ARIZONA This light and fresh soup is an excellent choice. Sieving the tomatoes, celery, onion and green pepper offers silky smoothness, and it lets the corn stands out nicely.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 6 servings.

Number Of Ingredients 13

1 celery rib, chopped
1 small onion, chopped
1/4 cup chopped green pepper
2 tablespoons butter
4 cups chopped seeded peeled tomatoes
2 cups chicken broth
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon white pepper
2 cups fresh sweet corn
1 tablespoon minced fresh basil
2 tablespoons minced fresh parsley
1 green onion, finely chopped

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.

Nutrition Facts : Calories 115 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 571mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

ITALIAN TOMATO SOUP A LA MAMA



Italian Tomato Soup a La Mama image

An Italian tomato soup with great flavour and the pasta makes it a hearty meal, delicious and real comfort food!! Serve with chunks of garlic & mozzarella bread - I always make double if the family is home! NB I add garlic, and I dont always puree it, its just as nice left as a broth.

Provided by Karen Elizabeth

Categories     Pasta Shells

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

30 g butter or 30 g margarine
1 small onion, peeled and chopped
1 small green bell pepper, cored, seeds removed, and chopped
1 tablespoon flour
2 beef bouillon cubes (diluted in a litre of water) or 2 vegetable bouillon cubes (diluted in a litre of water)
450 g tomatoes, chopped
2 tablespoons tomato puree
120 g orecchiette
1 tablespoon horseradish sauce
salt & pepper
2 tablespoons sour cream
1 tablespoon chopped fresh parsley

Steps:

  • Heat the butter in a pan. Add onion and green pepper, cover and cook for 5 minutes. Add flour and stir.
  • Add stock, tomatoes and tomato puree. Simmer for 15 minutes. Puree soup and pass through a sieve.
  • Return to pan, season with salt and pepper. Add pasta 10 minutes before serving. Simmer and stir occasionally. Add horseradish before serving.
  • Garnish with sour cream and parsley. Serve immediately.

Nutrition Facts : Calories 221.1, Fat 8.1, SaturatedFat 4.8, Cholesterol 18.7, Sodium 68.9, Carbohydrate 32.4, Fiber 3.2, Sugar 5.4, Protein 5.9

ITALIAN TOMATO-CORN SOUP



Italian Tomato-Corn Soup image

i love this recipe. it is fast and simple. I get great feedback every time I use it. You can add so many things to this soup to make it your own. I got it out of a cookbook my mom bought "Mr. Food Cookin' Quickies". I always have to have a yummy grilled cheese sandwich to go with this soup.

Provided by twin1580

Categories     Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 (10 ounce) package frozen whole kernel corn, thawed
2 teaspoons dried Italian seasoning
1 tablespoon roasted garlic-flavored vegetable oil (see tip below)
1 (14 ounce) can chicken broth
1 (10 3/4 ounce) can tomato soup, undiluted
1/2 teaspoon pepper

Steps:

  • Saute corn and Italian seasoning in hot oil in a large saucepan over medium-high heat 2 minutes.
  • Add broth and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
  • The roasted garlic-flavored oil adds a robust flavor to the soup, but you can use a tablespoon of regular vegetable oil instead, along with a dash of garlic powder.

Nutrition Facts : Calories 600.3, Fat 55.3, SaturatedFat 5.9, Sodium 756.3, Carbohydrate 25.6, Fiber 2.7, Sugar 6.5, Protein 5.5

FRESH CORN AND TOMATO SOUP



Fresh Corn and Tomato Soup image

Provided by Mark Bittman

Categories     soups and stews, appetizer, main course, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

4 corn cobs
5 cups water
3 tablespoons olive oil
1 chopped sweet onion
3 cloves garlic, chopped
1/4 cup cornmeal
2 chopped tomatoes
2 peeled, chopped potatoes
Chopped parsley

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.

Nutrition Facts : @context http, Calories 339, UnsaturatedFat 10 grams, Carbohydrate 55 grams, Fat 12 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 48 milligrams, Sugar 13 grams, TransFat 0 grams

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