Tomato and Corn Soup
This soup is particularly wonderful when tomatoes and corn are both in seasonal glory but I felt like eating it so, though I could’ve used canned tomatoes, I made it with the kind of tomatoes and corn available on a cold February day, and it was delicious. This cold weather begs for hot soup and I wanted to do a soup roundup. I’m happy to be able to include this.
Ingredients
- 2 tablespoons unsalted butter
- 1 large white onion chopped
- 2 cloves garlic minced
- 2 pounds ripe, red tomatoes chopped, or use one 28-ounce can whole tomatoes
- 2-3 fresh jalapeños
- 1½ teaspoons dried Mexican oregano
- Salt and freshly ground black pepper
- 2 cups chicken stock preferably homemade
- 1½ cups fresh corn kernels
- ½ cup heavy cream
- Cotija cheese for garnish
Instructions
- Sauté onion and garlic in butter in a medium heavy-bottomed soup pot over medium heat.
- Add tomatoes, jalapeños, Mexican oregano, season with salt and pepper, and cook, covered for about 15 minutes. Transfer to a blender, let cool slightly.
- Add the chicken stock and corn and process until thoroughly puréed, working in batches if necessary.
- Wipe the pot and add puréed mixture and heavy cream. Simmer for 15 minutes. Taste and adjust seasoning if necessary. Serve hot or cold with plenty of cotija cheese.
Nutrition
Calories: 305kcalCarbohydrates: 29gProtein: 8gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 59mgSodium: 206mgPotassium: 922mgFiber: 5gSugar: 13gVitamin A: 2693IUVitamin C: 48mgCalcium: 70mgIron: 2mg
