Soups:

Tomato Soup with Corn

Comment on this recipe

Beautifully colorful!

Ingredients

1 medium onion, chopped
2 cloves garlic, chopped
1 medium celery stalk, chopped
1/2 teaspoon red pepper flakes
2 tablespoons extra-virgin olive oil
4 large ears fresh white or yellow corn, cut from cob or use unsalted frozen corn
4 large tomatoes, cut into bite-size chunks
3/4 cup water
1 teaspoon chopped cilantro or coriander

Instructions

Saute onion, garlic, celery and red pepper flakes together in the oil. Add the corn, tomatoes and water, then bring to a boil. Simmer for approximately 1/2 hour. Puree the mixture in the blender or food processor. Serve with chopped cilantro (coriander) on top.

Kay Schriefer
Moline