Velvety Tomato Corn soup

Tomato corn soup is perfect for occasions when you need a warm soup which is easy to make. 
I have also given a super quick way to prepare it. This delicious soup is healthy, vegan, gluten free and homemade in a hurry. It is very flexible (ingredient and the cooking method can be changed in many ways). Happy news is that you don't have to simmer it for long hours.

Appliance: Rice cooker or a Non stick sauce pan for stove top or a microwave

                   Hand blender or coffee grinder or small chopper (optional)

Yield:  2 big bowls of soup.(This soup freezes well.You can finish one bowl and freeze the rest)

Things you will need are- (1 cup-- -- 200ml -250 ml)

  • 1 .5 tbsp- butter or 2 tbsp oil
  • ½ tsp - garlic paste or ¼ tsp- garlic powder
  • 1 -onion
  • 3 -tomatoes (1 can of tomatoes or 3-4 tbsp tomato puree or paste)
  • 2- pieces of jalapeno peppers (pickled)
  • 1- cup frozen or fresh corn (1-can creamed corn)
  • 2- cups hot water (you can add water in which pasta is boiled)
  • ¼ -½ tsp -chilli powder (optional)
  • ¼ tsp- dried oregano (2 tsp fresh basil can be used too)

How to proceed: 

*Crush corn kernels into a coarse paste if you have a portable electric chopper or a coffee grinder. Take this out into a bowl. You will find some corn sticking in the bowl, so add ½ cup of water into this chopper bowl and shake it. Now don’t throw out this -it can be used in the soup.

  • Heat oil or butter in the rice cooker or a sauce pan.
  • First add garlic paste and fry till it is slightly golden.
  • If you are adding garlic powder add it later.
  • Next add chopped onion and fry till it becomes soft and translucent.
  • Things that will go in now are tomatoes, garlic powder and jalapeno peppers.
  • Add ¼ part of the corn into this mixture and fry till corn is cooked (about 3-5 mins).
  • Pour 1 ½ cups of hot water into this frying mixture and let it boil. 
  • When it starts boiling add the *coarsely ground corn paste and water (which was used to rinse the grinder bowl). 
  • Boil for 5-8 minutes till it has thickened. Now you can sprinkle chilli pd, oregano or basil.
  • Stir and cook for another minute. Your soup is ready.
Generally I like to eat this with corn bread, garlic bread or any bread. Some times when I  don't have bread  I just throw in some dried pasta into the soup. Pasta or crushed corn gives this soup its velvety texture.


1. Cheese lovers soup -You can sprinkle 2 tsp cheddar or parmesan cheese.

2. One dish soup
   Instead of crushing the corn separately you can just puree the soup slightly with handblender.
  • All you have to do is add the entire 1 cup of corn into the onion -tomato mixture, fry and then add water. 
  • Take out the pan from heat and put the blender into the pan and crush the veggies inside the soup slightly. 
  • Return it to heat and boil it for 5-8 mins. 
  • Do take care to see that the blade doesn’t touch the non-stick surface of the pan. It might easily get damaged.

3. Corn and pasta soup:-
   Just add a fistful of dried pasta when the soup is boiling to make it a complete meal.

4. Tortilla Corn Soup:-
   Add some corn tortilla chips just before having the soup. If you are planning to freeze the soup don't add the tortilla chips. You can add it later.

5. Super quick method:-
There is one more way of preparing this-
just take a microwave glass bowl -pour  into it  1 can crushed tomato or 1 packet tomato soup. Mix into it -1 can Creamed corn and some boiled pasta.
Adjust the  seasoning as required.
Heat on high for 5 minutes.  
Take care to see that the soup mix that you use are low in sodium and if possible- preservative free.

Submitting to:

Flavours of Mexico event by guest hosted by Jagruti of j cooking odyssey

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