This is a print preview of "Creamy Mexican corn and tomato soup" recipe.

Creamy Mexican corn and tomato soup Recipe
by Easy Cook - Laka kuharica

Creamy Mexican corn and tomato soup

Creamy, spicy corn and tomato soup.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Mexico Mexican
Cook time: Servings: 4 servings

Ingredients

  • 1 tsp Olive Oil
  • 1 medium onion, finely chopped
  • 350g sweet corn, canned
  • 300g chopped tomatoes, canned
  • 425g tomato paste (purée)
  • 1 cube vegetable stock
  • 1 tsp chili powder

Directions

  1. Heat oil in a large pan and sauté chopped onion until soft.
  2. In a blender or food processor blend to a thick pulp 300g of sweetcorn, add to the pan, stir.
  3. Stir in chopped tomatoes and tomato puree.
  4. Add ½ cup water, vegetable stock cube and chili powder.
  5. Bring to a boil, turn down the heat and cook for 10 minutes.
  6. When done, add the remaining (50g) corn kernels. Season with salt if needed.