Tomato soup with corn
4 servings
30 minutes
Corn and tomato soup is a warm, cozy dish inspired by the vibrant flavors of Mexican cuisine. The sweetness of corn pairs beautifully with the rich taste of tomatoes, creating a harmonious balance. The soup is made with milk, giving it tenderness and a light creaminess. Onion adds a hint of spice, while butter, salt, and spices enhance the depth of flavor. The finishing touch is whipped cream that adds an airy lightness to the dish. This soup is the perfect treat for a cool evening; it warms you up and fills your senses with the aromas of sunny Mexico. It can be served as a standalone dish or paired with crispy corn tortillas. Its simplicity makes it accessible even for beginner cooks, while its rich flavor delights all lovers of unique soups.
1
Boil sweet corn in milk for 10 minutes, then add finely chopped onion and simmer for another 10 minutes.
- Canned corn: 1 jar
- Milk: 3 glasss
- Onion: 1 head
2
Add butter, salt, and spices. Remove the soup from heat, add tomato juice, and immediately mix thoroughly.
- Butter: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Tomato juice: 1.5 glass
3
Serve immediately after preparation, adding a spoonful of whipped cream to each portion.
- Cream 40%: 0.5 glass