Curried Corn And Tomato Soup
A warm, flavorful soup combining sweet corn, tangy tomatoes, and fragrant curry spices, perfect for a comforting lunch or starter for those who enjoy vibrant, spicy flavors.
Ingredients
Instructions
- Heat butter in a saucepan and add the chopped onion.
- Cook until the onion is wilted, then add the minced garlic and stir.
- Add the curry powder and flour, stirring well.
- Add the cubed tomato, chicken stock, and bay leaf, stirring to combine.
- Let the mixture simmer for 20 minutes.
- Pour the soup into a food processor or blender and blend as thoroughly as possible.
- Reheat the blended soup and add the corn kernels.
- Bring the soup to the boil.
- Remove from heat and stir in the plain yogurt.
- Serve the soup sprinkled with chopped chives.
Tips & Substitutions
For a creamier texture, consider adding more yogurt or a splash of cream before serving. If you're out of chicken stock, vegetable stock works as a great substitute. Adjust the curry powder to your taste; using a milder blend can make the soup more family-friendly. If you prefer heat, a pinch of cayenne pepper can elevate the flavors. This soup also pairs beautifully with Chicken Wakiki Beach.
Serving Suggestions
Serve the soup hot, garnished with chopped chives for a fresh touch. It pairs well with crusty bread or a simple green salad for a complete meal. For added texture, consider topping with croutons or a sprinkle of toasted nuts. This dish also complements other light meals, making it a great starter before a main course like Skillet Paella.
Storage & Reheating
Leftover soup can be stored in an airtight container in the refrigerator for up to three days. To reheat, gently warm the soup on the stove over low heat, stirring occasionally. If the soup thickens too much, add a bit of water or stock to reach your desired consistency before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Curried Corn And Tomato Soup contains roughly 1004 calories, with 19g protein, 117g carbohydrates, and 59g fat. It is an excellent source of vitamin C (149% of the Daily Value), iron (135% of the Daily Value), and dietary fiber (79% of the Daily Value). Note that it is relatively high in sodium, at 501mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegetarian?
Yes, you can easily make this soup vegetarian by substituting chicken stock with vegetable stock. The rest of the ingredients remain the same, and you'll still enjoy a flavorful and satisfying soup. Adding extra vegetables can enhance the taste and texture.
How can I make this soup spicier?
To add more heat, consider incorporating diced jalapeños or a dash of hot sauce during cooking. You can also increase the amount of curry powder or add a pinch of cayenne pepper to achieve your desired spice level. Just be cautious and taste as you go.
Can I freeze the soup?
Yes, this soup freezes well! Allow it to cool completely before transferring it to freezer-safe containers. It can be stored for up to three months. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stove, adding a little water if needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).