South African Corn and Tomato Soup
- Total Time
Corn, tomato and basil are a delicious trio in this lightened-up version of a traditional South African recipe. Use fresh corn when in season.
unsalted butter1 Tbsp
uncooked onion(s)1 cup(s), chopped
kosher salt2 tsp, divided
fresh tomato(es)2 large, beefsteak, ripe, cored, coarsely chopped
frozen corn kernels3 cup(s), or fresh corn kernels from 4 cobs
canned cream style white corn14 ¾ oz
fat free evaporated milk12 oz
canned chicken broth3 cup(s)
black pepper¼ tsp
basil½ cup(s), fresh, cut into ribbons*
- In a large saucepan over medium-low heat, melt butter. Add onions and 1 teaspoon salt; cook, stirring frequently, until onions are extremely soft, about 10 minutes.
- Stir in tomatoes; cook for 5 minutes more.
- Add both types of corn, milk, broth, remaining teaspoon salt and pepper; simmer for 15 minutes so flavors can combine. Top each serving with basil. Yields about 1 1/4 cups soup and 1 tablespoon basil per serving.