Cream of Tomato Soup with Fresh Corn

When I was young my mom used to make cream of tomato soup with corn in it. She served it with grilled cheese sandwiches. That was one of my favorite, comfort food meals. I am not sure where the soup and corn idea came from originally, but it works. The pairing of the creamy sweet soup filled with crunchy corn kernels is delicious. I still love it as an adult, and it is wonderfully simple. My mom used Campbell’s canned soup, but I have added my own twist with an upgrade to an even creamier homemade soup. This homemade cream of tomato soup is as easy as it gets. There is no roasting or precooking anything. This is a pantry staples recipe and very economical. You do not even have to put the corn in it although that is what today’s post is: Cream of Tomato Soup with Fresh Corn.

This recipe is not just flavorful and comforting, it is also nutritious. It is a great way to get veggies in as well as nourishing whole milk. This soup is also creamy smooth, so if you have no-tomato-chunks people to serve then this fits the bill. But the add corn crunch is so incredibly good with the soup, so I recommend putting the corn in. I love to serve this with gooey grilled cheese on artisan wheat bread for a comforting meal at home.

Homemade Cream of Tomato Soup with Fresh Corn

Tip: if you don’t want your milk to curdle in the soup make sure to follow instructions and don’t omit baking soda! Also, the addition of whipping cream helps prevent curdling.

Makes approximately 2 quarts of soup

1 15 oz can of tomato sauce

3 cups of whole milk

1/2 cup whipping cream

1 5 oz. can of tomato paste

2 tsps. of organic cane sugar

1.5 tsps. sea salt

1/2 tsp. onion powder (optional)

1/2 tsp. of baking soda

Kernels from 4 cobs of corn.

Heat milk and cream together in a saucepan just to simmer- do not boil. At the same time heat tomato sauce and tomato paste in separate saucepan together just to simmer- do not boil. Add 1/2 tsp. of baking soda to tomatoes to help cut acidity. Slowly add hot tomato sauce to hot milk while whisking constantly. Your soup should be smooth and rich. Add sea salt, sugar, onion powder, and corn and heat through. Serve. Store leftovers (if any) in refrigerator.

This soup is delicious with grilled cheese!