Tomato and Corn Soup Ripe, juicy tomatoes are the star of the show, lending their rich sweetness and vibrant color to the soup. Sweet corn kernels add a delightful crunch and a touch of natural sweetness. By Sanjeev Kapoor 16 Mar 2016 in Recipes Veg New Update Tomato and Corn Soup Main Ingredients Tomatoes, Corn Kernels Cuisine Fusion Course Soups Prep Time 5-10 minutes Cook time 55-60 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients 3 medium tomatoes, cut into big cubes ¼ cup corn kernels, boiled 2 tbsps cream style sweetcorn 1 tbsp oil 1 medium onion, roughly chopped 1 tbsp chopped garlic 2 bay leaves ½ medium carrot, cut into big cubes Salt to taste 2 tsps black pepper powder Fresh mint sprigs, for garnishing Method Heat oil in a deep non-stick pan, add onion and garlic and sauté for a minute. Add bay leaves and carrot and mix well. Add tomatoes, salt and black pepper powder and mix well. Add 1 cup water and cook for 10-12 minutes. Add cream style sweetcorn and mix well. Cover and continue to cook, on medium heat, for 5 minutes. Switch off heat, cool, strain, discard the bay leaves and grind the residue to make a smooth paste and set aside. Add the strained liquid to the same deep non-stick pan along with ground paste and mix well. Add corn kernels and mix well. Adjust seasonings if required. Bring the soup to a boil. Serve piping hot garnished with sprigs of mint leaves. Nutrition Info Calories 291 Carbohydrates 32.6 Protein 4.8 Fat 16 Other Fiber 10.3 #Corn krenel #Tomatoes #Carrot Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news All groups test group Subscribe Now You May Also like Advertisment Read the Next Article