Tomato Cheese Corn Soup
Simmer for a few minutes then add chicken stock tomatoes corn and all the spices.
Tomato cheese corn soup. 3 cups fresh corn kernels about 4 cobs 10 ounces cherry tomatoes abt 2 cups 4 cloves garlic roughly chopped 1 tablespoon olive oil divided 1 medium onion any color diced 8 ounce jar roasted red bell peppers drained 32 ounces chicken broth 4 cups. Sprinkle in four and cook stirring constantly for 1 minute. In a large saucepan cook bacon over medium heat until crisp.
You cant go wrong with homemade food. In a soup pot set over medium-high heat melt the butter with the oil. In a saucepan combine tomato soup and 1 can full of milk of choice or heavy cream.
Add onion potatoes and bell pepper to Dutch oven and cook for 10-12 minutes or until veggies are softened and fork tender. Transfer to paper towels. In a large skillet heat oil over medium heat.
80ml ⅓ cup crushed tomato or 3 tablespoons tomato paste blended with 2 tablespoons water. Let cook over low 10 minutes covered. Add toasted croutons and mint sprigs to this cheese corn and tomato soup and enjoy as snack or appetizers before meals.
Return the pureed soup to the pot and season with salt and pepper. Bring to a boil stirring constantly then reduce heat to a simmer. Drain reserving 1 tablespoon drippings.
Roasted Sweet Corn and Tomato Soup Recipe by Our Best Bites inspired by the Sussman Brothers. Add the epazote or cilantro and stir. Add the onion and cook it until softens.