A Deliciously Tasty Tomato And Corn Soup Recipe

It’s that time of year again. Where we find ourselves gradually switching out woolly hats and toasty boots for some lighter gear like flip flops and shorts. But for soup lovers, it doesn’t mean having to stow away your stockpots and ladles.

That’s right. The time for thick and hearty soups may be over for now, but thankfully, there’s a whole new season of soups to be had. A season in which you can put on your flip flops and peruse all the freshness that summer brings. Fresh fruits, fresh veggies, fresh herbs, and fresh air.

Not much is better for soup fans than visiting local farmers markets or taking a ride to a farm stand and collecting your fresh and healthy ingredients.

Summer soups are a great way to refresh and get healthy in the dog days of summer. One of these soups that’s sure to delight is a delicious tomato corn soup recipe. In many states, people wait all year for the corn and tomatoes that summer brings.In New Jersey, we revel in it. We’re always looking for new and creative ways to use our sweeter than sweet corn and tender tomatoes.

Though this recipe was originally called Jersey Tomato and Corn soup, we acknowledge that other states have great produce too. So we are confident that you will love this light and tasty soup no matter where you live. The best part is, you can eat it hot or cold.

A Deliciously Tasty Tomato Corn Soup Recipe

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Servings: 6-8


  • 5 cups of vegetable stock
  • 4 ears of corn
  • 1 carrot, diced
  • 1/3 of a cup red onions, diced
  • 1 rib of celery, chopped
  • 1/2 of a cup red bell pepper, diced
  • 1 tablespoon of fresh jalapeño pepper, diced
  • 16 ounces of roasted tomatoes
  • 1/2 teaspoon of liquid smoke
  • 1/4 teaspoon of smoked paprika
  • 1/2 teaspoon of cumin
  • 1-1/2 tablespoons of lime juice
  • salt and fresh pepper to taste
  • 1 tablespoon of hot sauce (optional)


  1. Boil the corn on the cob. Let it cool and cut it off the core.
  2. Slice the tomatoes in half and place on a baking sheet. Drizzle with the liquid smoke and broil in the oven for about 10-15 minutes or until slightly browned around the edges. Take out of the oven and let cool.
  3. Heat the olive oil in a pan. Sauté the onions, carrots, bell pepper, jalapeño, and celery until aromatic.
  4. In a large stockpot, place the vegetable stock and veggies inside. Mix in the cumin, paprika, lime juice, and hot sauce. Add in the salt and fresh pepper as you see fit.
  5. Add in the corn and tomatoes. Mix well. Let the soup simmer for about 30 minutes or until the carrots are tender.
  6. If you prefer a smoother soup, you can purée it with a hand blender. But this is up to your personal preference.

Are There Any Other Ingredients That Can Be Added To The Tomato Corn Soup Recipe?

Feel free to add whatever seasonal veggies or herbs that you like. The great thing about tomatoes and corn, is that they go with virtually everything.

Zucchini, okra, and green beans are a few suggestions to put even more pizazz into the pot. Also, some fresh herbs like thyme or parsley are tasty too.

How Long Does Tomato Corn Soup Last?

You can expect your tomato and corn soup to last about 3-4 days in the refrigerator. If you don’t plan on eating it by then, your best bet is to freeze it. When stored in an airtight, freezer-safe container, it will last at least 3 months.

What Are The Best Tomatoes For The Tomato Corn Soup Recipe?

Believe it or not, there are over 10,000 varieties of tomatoes worldwide. Even though most are not easy to get, there’s still so many to choose from.

When choosing a tomato for soup, you want to try getting a variety that is short on seeds. The main reason is because, when cooked, seedy tomatoes can release a bitter flavor.

Another reason is that many people have digestive issues like diverticulitis that seeds can irritate. Here are a few suggestions for tomatoes that are great for soup.

1. Roma

These oblong, plum tomatoes have fewer seeds and less water than other tomatoes. They are sure to give your soup a richly sweet flavor.

2. Cherry Tomatoes

Make no mistake, these tiny tomatoes are packed with a juicy flavor. Once roasted or broiled, they will break down easily in soup.

3. Beefsteak

These big guys are sweet and meaty and break down easily in soups and stews.

4. San Marzano

These Italian staples look almost like giant red peppers. They are sweet, have low acidity, and very few seeds. If you don’t like tart flavors, these are the tomatoes for you.

5. Creole

These heirloom tomatoes have very few seeds, have super smooth flesh, and are some of the sweetest you can find. The problem is, they are, in fact, hard to find. But if you’re lucky enough to spot them somewhere, definitely give them a try.

What Are Some Other Delicious Soups Similar To The Tomato Corn Soup Recipe?

1. Gazpacho

There is no better use for your garden vegetables than a nice, cold gazpacho. Tomatoes, cucumbers, and garlic give this cold soup a delicious, refreshing base.

2. Coconut Carrot Soup

If you’re in the mood for something sweet, but don’t want the calories, this soup is a great choice.

3. Cucumber Soup

Cumbers, herbs, and Greek yogurt team up to bring you a smooth and tasty soup you’ll want all season long.

4. Borscht

Beet soup is among the most healthy soups around. It’s also low in calories and delicious. Add some cucumbers for a more layered flavor.

5. Zucchini Soup

There are a lot of home gardens that overflow with zucchini during the summer. So, after you’ve baked, fried, stuffed and sautéed them, why not give them a try in an invigorating, low-calorie soup?

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