Photo of South African corn and tomato soup by WW

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

Fresh 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.