Sweet Corn Yellow Tomato Soup
This sweet corn yellow tomato soup is a taste of pure summer. Top it with a dash of cilantro sauce and you’re day will be made!
Servings 6
Calories 294.8kcal
Ingredients
Soup
- 3 tablespoons olive oil plus more for garnish
- 1 large yellow onion coarsely chopped
- Kosher salt
- 2 pounds sweet corn kernels frozen or fresh
- 4 cups yellow tomatoes chopped
- 4 cups vegetable broth
- ½ cup unsweetened coconut milk
Cilantro Sauce
- 1 cup cilantro
- 1 ½ cups tomatillos chopped
- 2 garlic cloves
- juice of 1 lime
- Kosher salt
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, sprinkle with a little salt and sweat the onion gently for 5-7 minutes, until the onion is soft and translucent.
- Add the corn and tomatoes and stir. Add the broth and bring to a simmer, then reduce heat to low and cover the pot. Simmer for 25-30 minutes.
- Transfer the soup to a blender and puree on high until the soup is smooth. Work in batches. Return the soup to the pot and reheat over medium heat. Stir in the coconut milk and season with salt.
- Cilantro Sauce
- In a blender, combine the cilantro, tomatillos, garlic and lime juice. Puree on high until you have a smooth and thick sauce. Season to taste with kosher salt.
Notes
Serve hot, topped with a drizzle of cilantro sauce and a dash of olive oil.
Nutrition
Calories: 294.8kcal | Carbohydrates: 41.7g | Protein: 7.2g | Fat: 14.6g | Saturated Fat: 5.6g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 6g | Sodium: 655.1mg | Potassium: 754.5mg | Fiber: 5.8g | Sugar: 11g | Vitamin A: 949.4IU | Vitamin C: 23.5mg | Calcium: 28.1mg | Iron: 1.8mg