Spicy Corn and Tomato Soup
By America's Test KitchenPublished on October 15, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
1 (28-ounce) can whole peeled tomatoes 2 tablespoons unsalted butter 1 onion, chopped fine2 garlic cloves, minced1 ½ teaspoons ground cumin 1 teaspoon table salt, divided½ teaspoon pepper 4 cups vegetable broth 2 ½ cups frozen corn 2 teaspoons minced canned chipotle chile in adobo sauce2 ounces cotija cheese, crumbled (½ cup)
Before You Begin
Serve this soup with thinly sliced radishes and diced avocado.
Instructions
- Drain tomatoes in fine-mesh strainer set over bowl; reserve juice. Chop tomatoes coarse. Melt butter in Dutch oven over medium heat. Add onion, garlic, cumin, ½ teaspoon salt, and pepper and cook until onion is soft, about 4 minutes.
- Increase heat to medium-high. Stir in broth, corn, chipotle, tomatoes and reserved juice, and remaining ½ teaspoon salt and bring to boil, scraping up any browned bits. Reduce heat to medium-low, cover, and simmer until flavors have melded, about 20 minutes.
- Season with salt and pepper to taste. Serve, sprinkled with cotija.
Time
30 minutesYield
Serves 4Ingredients
1 (28-ounce) can whole peeled tomatoes
2 tablespoons unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
1 ½ teaspoons ground cumin
1 teaspoon table salt, divided
½ teaspoon pepper
4 cups vegetable broth
2 ½ cups frozen corn
2 teaspoons minced canned chipotle chile in adobo sauce
2 ounces cotija cheese, crumbled (½ cup)
Ingredients
1 (28-ounce) can whole peeled tomatoes
2 tablespoons unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
1 ½ teaspoons ground cumin
1 teaspoon table salt, divided
½ teaspoon pepper
4 cups vegetable broth
2 ½ cups frozen corn
2 teaspoons minced canned chipotle chile in adobo sauce
2 ounces cotija cheese, crumbled (½ cup)
Ingredients
1 (28-ounce) can whole peeled tomatoes
2 tablespoons unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
1 ½ teaspoons ground cumin
1 teaspoon table salt, divided
½ teaspoon pepper
4 cups vegetable broth
2 ½ cups frozen corn
2 teaspoons minced canned chipotle chile in adobo sauce
2 ounces cotija cheese, crumbled (½ cup)
Why This Recipe Works
Using supermarket products such as canned chipotle chile in adobo sauce and frozen corn makes this corn and tomato soup weeknight-friendly.
Before You Begin
Serve this soup with thinly sliced radishes and diced avocado.
Instructions
- Drain tomatoes in fine-mesh strainer set over bowl; reserve juice. Chop tomatoes coarse. Melt butter in Dutch oven over medium heat. Add onion, garlic, cumin, ½ teaspoon salt, and pepper and cook until onion is soft, about 4 minutes.
- Increase heat to medium-high. Stir in broth, corn, chipotle, tomatoes and reserved juice, and remaining ½ teaspoon salt and bring to boil, scraping up any browned bits. Reduce heat to medium-low, cover, and simmer until flavors have melded, about 20 minutes.
- Season with salt and pepper to taste. Serve, sprinkled with cotija.
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