South African Corn and Tomato Soup
- Total Time
- 0:42
- Prep
- 0:10
- Cook
- 0:32
- 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.
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unsalted butter1 Tbsp
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uncooked onion(s)1 cup(s), chopped
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kosher salt2 tsp, divided
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fresh tomato(es)2 large, beefsteak, ripe, cored, coarsely chopped
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frozen corn kernels3 cup(s), or fresh corn kernels from 4 cobs
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canned cream style white corn14 ¾ oz
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fat free evaporated milk12 oz
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canned chicken broth3 cup(s)
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black pepper¼ tsp
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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.