Is there anything more comforting than a warm bowl of homemade soup? It’s a hug in a bowl, a remedy for a dreary day, and the ultimate lunchtime hero. While I love a classic tomato soup, sometimes I’m craving something with a little more texture, a touch of sweetness, and a vibrant pop of colour. Enter this incredibly simple yet delicious tomato & sweetcorn soup.
This recipe is a staple in my kitchen for a reason. It comes together in under 30 minutes, uses mostly pantry staples, and is the perfect way to use up those last bits of summer corn or a can from the back of the cupboard. The sweet, juicy kernels contrast beautifully with the tangy, rich tomato base, creating a flavour that is both familiar and exciting.
Let’s make a pot of sunshine, shall we?
Prep Time: 15 mins
Cook Time: 15-20 mins
Serves: 4 2 cloves garlic, minced
1 large onion, finely chopped
2 tbsp extra virgin olive oil
1 large onion, finely chopped
2 tbsp extra virgin olive oil
2 tbsp tomato purée
1 tsp powdered cumin
800g tinned chopped tomatoes
800g tinned chopped tomatoes
300g tinned (or frozen) sweetcorn
1 litre vegetable stock
1 litre vegetable stock
salt and freshly ground black pepper, to taste
1 cup fresh basil, finely chopped
Instructions:
1 cup fresh basil, finely chopped
Instructions:
1. Sweat the chopped garlic and onion in olive oil over medium heat until they're soft and translucent. Stir in the cumin and cook for about a minute until fragrant.
2. Add the tomatoes, sweetcorn, stock, and tomato purée. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
3. Finish by scattering with fresh herbs and a drizzle of olive oil, and don't forget to season it well with salt and pepper.
Note: For a rustic, chunky soup, you can serve it as is. If you prefer a smoother texture, simply blend half of the soup until it's a creamy consistency, then stir it back into the pot.