· ·

Cream of Tomato Soup with Fresh Corn

Cream of Tomato Soup

Cream of Tomato Soup with Fresh Corn. Updated on January 13, 2025.

One of my favorite childhood lunches that my mom would make was a cream of tomato soup with corn in it. She served it with gooey grilled cheese sandwiches. As a child who got off to a rough start with a water-based tomato soup at school that sent me with a stomachache to the nurse’s office my mom’s creamy tomato soup with fresh corn won me back over. It was a comfort food meal that was always a welcome sight. 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. It is a meal that I still love as an adult. Not to mention it is wonderfully simple to make.

Cream of Tomato Soup

My mom used Campbell’s canned soup, which is good in a pinch, but I have swapped that out for a homemade cream of tomato soup which is takes a bit longer to make. However, this recipe is not laborious. Mostly, you will put your ingredients in a pot and let it simmer. Your cooking time will be about an hour as the soup is cooked down a bit for more flavor. The original recipe comes from the 4Bs restaurant and is found widely on the internet with other people’s variations. This cream of tomato soup is delicious and is also flavorful as well as comforting and nutritious. But the add corn crunch is so incredibly good with the soup, so I recommend putting the corn in. Of course, you don’t have to. The soup can be served plain and is wonderful. It is perfectly paired with grilled cheese of course.

Cream of Tomato Soup

Cream of Tomato Soup with Fresh Corn

Homemade Cream of Tomato Soup with Corn

The popular 4b old fashioned cream of tomato soup recipe with my own childhood spin on it.
Print Recipe

Ingredients

  • 1 28 oz can of diced tomatoes, undrained
  • 9 oz chicken broth (approximately 1 1/4 cup)
  • 1 tbsp. diced onion (I replaced this with 2 tsps. dried onion)
  • 2 tbsps. sugar
  • 1 oz butter (approximately 1.5 tbsps.)
  • 2 cups cream (I used half and half)
  • pinch of baking soda
  • 2-4 cobs of fresh corn (I like lots of corn, so I would opt for 4 in this recipe)
  • 3/4 tsp. salt (salt is not used in the original recipe)

Instructions

  • Simmer diced tomatoes in juice, chicken broth, onion, sugar, and butter for 1 hour. (This will reduce it to a more concentrated flavor)
  • Optional tip: at the end of the hour I blended the soup to make it smooth before adding the cream.
  • Near the end of the hour simmer the cream in a double boiler until hot, but don't boil. Heating the cream keeps it from curdling in the soup.
  • Add the cream to the soup.
  • Add the corn and salt.
  • Simmer until heated through.
  • Serve.

Notes

Notes:
There are several variations of this recipe from the well-known 4Bs restaurant, but I used the version that seemed to be floating around the most. 
Servings: 6 people

Serve with gooey grilled cheese of course!

Cream of Tomato Soup

Have a beautiful day!

Discover more from SomeTyme Place

Subscribe to get the latest posts sent to your email.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating