Green And Red Tomato And Corn Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions and garlic and sauté until onions are translucent.
• STEP 2.Add green and red tomatoes, corn kernels, vegetable broth, and seasonings. Bring to a boil, then reduce heat and simmer for 20 minutes.
• STEP 3.Using an immersion blender or regular blender, puree the soup until smooth. If using a regular blender, blend in batches and be careful not to overfill.
• STEP 4.Return the soup to the pot and heat over low heat. Stir in the heavy cream and cook for an additional 5 minutes.
• STEP 5.Serve the soup hot or cold, garnished with fresh herbs and a drizzle of olive oil.

Cooking Tips

• For a chunkier soup, reserve some corn kernels and tomatoes before pureeing and add them back in at the end.
• If you prefer a spicier soup, add a pinch of cayenne pepper or red pepper flakes.
• To make the soup vegan, substitute the heavy cream with coconut milk or cashew cream.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally.
• Serve the soup with crusty bread or a side salad for a complete meal.