Lemongrass Tomato Corn Soup
This hearty, aromatic Lemongrass Tomato Corn Soup is an elegant yet simple recipe that combines tangy tomatoes, sweet corn, and aromatic lemongrass. With its velvety texture and warm, vibrant flavors, it’s a perfect appetizer for weeknight dinners or a comforting starter for a weekend gathering. Paired with fresh Whole Wheat Rosemary Focaccia Bread, it’s guaranteed to be a crowd-pleaser!
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Tomatoes | 4 |
| Ripe Tomatoes | 2 |
| Sweet Corn, shelled | 1 cup |
| Vegetable Stock | 4 cups |
| Red Onion | 1, finely chopped |
| Ginger | 1-inch piece, minced |
| Garlic | 2 cloves, minced |
| Extra Virgin Olive Oil | 2 tablespoons |
| Lemongrass, minced | 1 tablespoon |
| Dried Oregano | 1 teaspoon |
| Black Pepper Powder | 1 teaspoon |
| Curry Powder | 1 teaspoon |
| Fresh Basil Leaves | 1 sprig, roughly torn |
| Salt and Black Pepper | To taste |
| Butter | For taste (optional) |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 3 g |
| Carbohydrates | 19 g |
| Fat | 9 g |
| Fiber | 4 g |
| Sodium | 520 mg |
Instructions
| Step | Instructions |
|---|---|
| 1 | Preparation: Start by washing and chopping the tomatoes (both green and ripe), onion, garlic, and basil leaves. Mince the lemongrass and ginger. Set everything aside for easy access. |
| 2 | Sauté Aromatics: In a large, heavy-bottomed pan, heat the olive oil over medium-low heat. Add the chopped onions, ginger, and garlic. Sauté them gently, stirring occasionally, until they become soft and golden brown, releasing a rich aroma. |
| 3 | Add Herbs and Spices: Stir in the dried oregano, minced lemongrass, curry powder, and half of the fresh basil leaves. Let these cook with the aromatics for about 10 seconds, allowing their flavors to infuse into the oil. |
| 4 | Incorporate Tomatoes and Corn: Add the chopped tomatoes (both green and ripe) and the shelled corn. Stir well and let them cook on low heat for 5 minutes, until the tomatoes begin to soften slightly and blend with the other ingredients. |
| 5 | Add Vegetable Stock: Pour in the vegetable stock, stirring gently to combine. Increase the heat to bring the soup to a brisk boil, then reduce the heat and allow it to simmer on low for about 15 minutes, or until the corn is tender. |
| 6 | Blend for Texture: Use a hand blender to pulse the soup to a chunky yet creamy consistency, leaving small bits of corn and tomato for texture. For a smoother soup, blend until entirely creamy. |
| 7 | Season and Finish: Roughly tear the remaining basil leaves and stir them into the soup. Add salt and black pepper to taste, and for extra richness, stir in a small pat of butter if desired. Adjust the seasonings as needed. |
| 8 | Serve: Ladle the Lemongrass Tomato Corn Soup into serving bowls. Garnish with a few basil leaves or a sprinkle of black pepper for presentation. Serve hot with a side of Whole Wheat Rosemary Focaccia Bread. |
Enjoy the burst of fresh flavors in every spoonful of this delightful Lemongrass Tomato Corn Soup!
