Fresh Tomato and Corn Soup

1. 1

   Bring water to a simmer in a soup pot.

2. 2

   Add the whole tomatoes, bring to a simmer, and cook for 1 minute.

3. 3

   Remove from the heat and drain.

4. 4

   When the tomatoes are cool enough to handle, slip off the skins, chop them into bite-size pieces, and set aside.

5. 5

   Scrape the corn kernels off of the cobs and set them aside.

6. 6

   Heat the oil in the same soup pot.

7. 7

   Add the onion and saute over medium heat until golden, then add the corn kernels and enough fresh water to cover.

8. 8

   Bring to a simmer.

9. 9

   Cover and simmer gently until the corn is just tender, 5 to 10 minutes.

10. 10

    Add the tomatoes and parsley.

11. 11

    Return to a simmer and cook for another 5 minutes.

12. 12

    Remove from the heat and season with salt and pepper.

13. 13

    Let the soup stand until just warm, and serve.

14. 14

    Calories: 123

15. 15

    Total Fat: 3g

16. 16

    Protein: 3g

17. 17

    Carbohydrate: 21g

18. 18

    Cholesterol: 0mg

19. 19

    Sodium: 22mg

* Per serving · 4 servings · Values may vary.

No additional tips available.