4

South African Corn and Tomato Soup

Total Time
42 min
Prep
10 min
Cook
32 min
Serves
8
Difficulty
Easy
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.
Ingredients

unsalted butter

1 Tbsp

uncooked onion(s)

1 cup(s), chopped

kosher salt

2 tsp, divided

fresh tomato(es)

2 large, beefsteak, ripe, cored, coarsely chopped

frozen corn kernels

3 cup(s), or fresh corn kernels from 4 cobs

canned cream style white corn

14¾ oz

fat free evaporated milk

12 oz

canned chicken broth

3 cup(s)

black pepper

¼ tsp

basil

½ cup(s), fresh, cut into ribbons*

Instructions

  1. 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.
  2. Stir in tomatoes; cook for 5 minutes more.
  3. 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.

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