Tomato and Corn Soup

Corn combines well with tomatoes to make a slurpy soup. This recipe is from FoodFood TV channel

New Update
Tomato and Corn Soup
Main Ingredients Tomatoes, Corn Kernels
Cuisine Fusion
Course Soups
Prep Time 6-10 minutes
Cook time 51-60 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Tomato and Corn Soup

  • 3 medium Tomatoes cut into big cubes
  • 1/4 cup Corn Kernels boiled
  • 2 tablespoons Cream style sweetcorn
  • 1 tablespoon Oil
  • 1 medium Onion roughly chopped
  • 1 tablespoon Garlic chopped
  • 2 Bay leaves
  • 1/2 medium Carrot cut into big cubes
  • to taste Salt
  • 2 teaspoons Black pepper powder
  • for garnishing Fresh mint sprigs


  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.
  2. Add cream style sweetcorn and mix well. Cover and continue to cook, on medium heat, for 5 minutes.
  3. Switch off heat, cool, strain, discard the bay leaves and grind the residue to make a smooth paste and set aside.
  4. Add the strained liquid to the same deep non-stick pan along with ground paste and mix well.
  5. Add corn kernels and mix well. Adjust seasonings if required. Bring the soup to a boil.
  6. 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