How to make Tomato and Corn Soup -
Corn combines well with tomatoes to make a slurpy soup.
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 Spicy hot chicken soup MASOOR DAL SOUP - skk Leek And Coriander Soup Palak Shorba
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
Method
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.
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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 www.sanjeevkapoor.com 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.
