Main Page
Fast and tasty
Vegetable soup with tomatoes and corn

Vegetable Soup with Tomatoes and Corn

A bright, hearty, wonderfully tasty vegetable soup! This tomato-and-vegetable soup with corn is a great everyday first course. Use any broth you like — and even made with plain water, it still comes out delicious, rich, and fragrant.

Pearl

Recipe author

Composition / ingredients

Servings:

Potatoes

Onion

Carrot

Bell pepper

Tomatoes

Canned corn

140

Vegetable oil

Garlic

Broth (or water)

Tomato paste (or 2 tbsp ketchup)

Salt

Ground black pepper

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 2 g

Fats 20 % 2 g

Carbohydrates 60 % 6 g

52 kcal

GI: 83 / 17 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make soup with vegetables, tomatoes, and canned corn? Gather everything on the ingredient list. Use regular or cherry tomatoes. If you can, use bell peppers of different colors — your soup will turn out bright and appetizing. For a spicy version, toss in a chili pepper.
Step 2:

Peel the potatoes, onion, carrot, and garlic. Halve the bell peppers and remove the seeds and core. Rinse all the vegetables and herbs in cold water.
Step 3:

Cut the potatoes into small cubes — though any cut you like will do.
Step 4:

Chop the onion, carrot, and peppers into small squares.
Step 5:

Heat the vegetable oil in a skillet. Add the onion, carrot, and bell peppers (and the chili, if using). Cook over high heat, stirring, until the vegetables soften — about 10 minutes.
Step 6:

Dice the tomatoes. I usually use regular tomatoes plus a few cherries. Peel the tomatoes first if you like.
Step 7:

Add the tomatoes to the sautéed vegetables, along with the tomato paste and finely minced garlic. You can use tomato sauce, ketchup, or homemade adjika in place of the tomato paste.
Step 8:

Cover and simmer over medium heat for 20 minutes, stirring now and then so nothing scorches. The tomatoes will release their juices into a fragrant vegetable sauce.
Step 9:

Add the potatoes to the broth. Set the pot over high heat, bring to a boil, lower the flame, cover, and cook for about 10–15 minutes, until the potatoes are tender. Use plain water in place of broth for a lovely meatless version.
Step 10:

Once the potatoes are tender, add the sautéed vegetables, corn, and a bay leaf. Salt to taste. Bring back to a boil over high heat, then take the pot off the heat and let it rest at least 15–20 minutes.
Step 11:

Serve sprinkled with finely chopped herbs and ground allspice.

Enjoy!
A note on the water: whether or not the recipe gives an exact amount, go by your own taste (thick or brothy?), the size of your pot, and the ingredients you're using. The first time you make a soup, don't commit to a whole pot — make a small tasting batch for one or two people. Scale all the ingredients down to 1–2 servings and figure the water at roughly one cup per serving for a thick soup, up to 1.5–2 cups for a brothier one, keeping in mind that some will boil off. Taste and adjust the liquid and proportions to suit you. Before long you'll be eyeballing it like a pro.
An easy way to peel tomatoes: wash them, score a shallow X on top with a sharp knife, drop them into boiling water for 1–2 minutes, then lift them out, cool slightly, and slip off the skins.
How to pick good canned corn: always check the date on the can. If it's a glass jar, look the kernels over — they should be uniform in size and color, whole, and unblemished, with no dyes, preservatives, or flavor enhancers in the ingredients.