South African corn and tomato soup
3
Points®
Total Time
42 min
Prep
10 min
Cook
32 min
Serves
8
Difficulty
Easy
Enjoy the best vegetables from summer in one delicious soup. This South African-inspired recipe is full of fresh corn, tomatoes and basil. The tender onions make the base of the soup deeply flavorful while evaporated milk brings the body to life. Ready in under 45 minutes, this soup is super fresh tasting, especially when you use fresh corn kernels! Serve it for a light lunch or add a crisp green salad with a lemony vinaigrette to complete the meal. Try arugula as the base for peppery touch. Leftovers store well although freezing will break down the freshness of the vegetable's textures.
Ingredients
Unsalted butter
1 Tbsp
Onion
1 cup(s), chopped, chopped
Kosher salt
2 tsp, divided
Tomato
2 large, beefsteak, ripe, cored, coarsely chopped
Frozen corn
3 cup(s), or fresh corn kernels from 4 cobs
Canned cream style white corn
14¾ oz
Fat free evaporated milk
12 fl oz
Chicken broth
3 cup(s)
Black pepper
¼ tsp
Basil
½ cup(s), fresh, cut into ribbons*