Microwave Garden Corn Soup
A vibrant and hearty corn soup featuring fresh vegetables and aromatic herbs, perfect for a quick lunch or light dinner. Its rich flavors are complemented by the sweetness of corn and the savory depth of tomatoes and seasonings, making it a comforting dish suitable for all seasons.
Ingredients
- 1 cup chopped onion ⓘ
- 1 cup chopped green pepper ⓘ
- 2 cloves minced garlic ⓘ
- 1 teaspoon vegetable oil ⓘ
- 2 cups whole corn ⓘ
- 3.5 cups water ⓘ
- 1.33 cups peeled tomatoes ⓘ
- 1 teaspoon chicken bouillon
- 0.5 teaspoon dry whole marjoram ⓘ
- 0.25 teaspoon dry whole thyme ⓘ
- 0.25 teaspoon dry mustard ⓘ
- 0.25 teaspoon ground white pepper ⓘ
- 1 Tbsp. cornstarch ⓘ
- 1 Tbsp. water ⓘ
Instructions
- Combine chopped onion, chopped green pepper, minced garlic, and vegetable oil in a 3-quart casserole.
- Cover with heavy-duty plastic wrap, vent, and microwave at high for 3 to 4 minutes or until vegetables are crisp and tender.
- Drain vegetables and pat dry with paper towel.
- Wipe drippings from casserole with paper towel.
- Return onion mixture to casserole.
- Add whole corn, water, peeled tomatoes, chicken bouillon, dry marjoram, dry thyme, dry mustard, and ground white pepper to the casserole.
Tips & Substitutions
For a creamier soup, consider blending a portion of the corn and adding it back to the mixture. If whole corn isn't available, frozen corn can be used as a substitute. You can also add diced zucchini or carrots for extra nutrients and flavor. This recipe is versatile and can be adapted to include other vegetables you have on hand, similar to American recipes.
Serving Suggestions
Serve this delicious corn soup with a side of crusty bread or a light salad for a complete meal. It pairs wonderfully with grilled cheese sandwiches or even a refreshing Party Chicken Salad for a delightful lunch. Garnish with fresh herbs or a sprinkle of cheese for extra flavor.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, pour the soup into a microwave-safe bowl and heat in intervals, stirring in between, until warmed through. You can also reheat on the stovetop over medium heat, adding a splash of water if it thickens too much.
Nutrition & Diet Analysis (per serving)
Each serving of Microwave Garden Corn Soup contains roughly 630 calories, with 26g protein, 96g carbohydrates, and 24g fat. It is an excellent source of vitamin C (250% of the Daily Value), iron (163% of the Daily Value), and dietary fiber (114% of the Daily Value). Note that it is relatively high in sodium, at 1084mg per serving (47% 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?
Absolutely! Simply omit the chicken bouillon or use a vegetarian version. The soup will still be flavorful with the vegetables and spices included. You can also enhance the umami flavor by adding a splash of soy sauce or miso paste.
How can I make this soup spicier?
To add some heat, consider incorporating diced jalapeños or a pinch of cayenne pepper while cooking. You can also serve the soup with a side of hot sauce for those who like it extra spicy. This spice addition can elevate the dish similarly to other Chicken recipes.
Can I freeze this soup?
Yes, this soup freezes well! Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stove or in the microwave until heated through.
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).