Smoky Tomato & Corn Soup
Smoky Tomato & Corn Soup
A rich, smoky tomato and corn soup finished with golden corn chip croutons instead of bread, because some things are just better with crunch.
Prep time: 15 minutes
Cook time: 35 minutes
Total: 50 minutes
Ingredients
For the soup:
2 tbsp olive oil
1 brown onion (diced)
2 garlic cloves (crushed)
1 tsp smoked paprika
½ tsp dried oregano
800g tin crushed tomatoes,
500ml vegetable or chicken stock
400g corn kernels (frozen or tinned, drained)
¼ cup pouring cream
Salt and pepper to taste
A pinch of chilli flakes (optional)
For the croutons:
1 cup Sonora Foods Salted Corn Chips (roughly broken)
20g butter (melted)
1 garlic clove (crushed)
2 tbsp grated parmesan (optional)
Build the base
Heat olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until soft, then add the garlic, smoked paprika, and oregano, and cook for a further minute until fragrant.
Simmer the soup
Pour in the crushed tomatoes and stock, then add three quarters of the corn kernels (save the rest for serving). Bring to a simmer and cook for 20 minutes, stirring occasionally.
Blend it smooth
Using a stick blender, or in batches in a regular blender, blitz the soup until smooth. Stir through the cream and season with salt, pepper, and chilli flakes if using.
Make the croutons
Toss the broken corn chips with the melted butter and crushed garlic, then spread over a baking tray. Bake at 180°C for 5 minutes until golden and fragrant, or toast in a dry pan for 2 to 3 minutes, tossing often. Sprinkle with parmesan while still warm, if using.
Serve
Ladle the soup into bowls, top with the reserved corn kernels and a generous handful of corn chip croutons, and serve immediately while the croutons are still crunchy.