How to make Tomato and Corn Soup -

Corn combines well with tomatoes to make a slurpy soup.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Tomatoes (टमाटर), Corn Kernels (मकई के दाने)

Cuisine : Fusion

Course : Soups

For more recipes related to Tomato and Corn Soup checkout Tomato Egg Drop Soup, Tomato Saar, Tomato Egg Drop Soup, Tomato Melon Gazpacho . You can also find more Soups recipes like Masoor Carrot And Pumpkin Soup Spring Onion Soup Lemon Chicken Soup Beetroot Soup

Tomato and Corn Soup

Tomato and Corn Soup Recipe Card


Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!

Prep Time : 6-10 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Tomato and Corn Soup Recipe

  • Tomatoes cut into big cubes 3 medium

  • Corn Kernels boiled 1/4 cup

  • Cream style sweetcorn 2 tablespoons

  • Oil 1 tablespoon

  • Onion roughly chopped 1 medium

  • Garlic chopped 1 tablespoon

  • Bay leaves 2

  • Carrot cut into big cubes 1/2 medium

  • Salt to taste

  • Black pepper powder 2 teaspoons

  • Fresh mint sprigs for garnishing


Step 1

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.

Step 2

Add cream style sweetcorn and mix well. Cover and continue to cook, on medium heat, for 5 minutes.

Step 3

Switch off heat, cool, strain, discard the bay leaves and grind the residue to make a smooth paste and set aside.

Step 4

Add the strained liquid to the same deep non-stick pan along with ground paste and mix well.

Step 5

Add corn kernels and mix well. Adjust seasonings if required. Bring the soup to a boil.

Step 6

Serve piping hot garnished with sprigs of mint leaves.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.