Fresh Tomato Soup with Skillet Corn and Feta

Fresh Tomato Soup with Corn and Feta

It’s that great time of the late-summer when field-ripened tomatoes and corn are plentiful and delicious. I really wanted to do a summer soup that combines the two. This soup is simple to make and a simple garnish of arugula, skillet-cooked fresh corn kernels and feta makes it seem so much more special. A feast for the eyes and the stomach!

Fresh tomato soup recipe, with a topping of skillet-cooked fresh corn, a bit of arugula and feta crumbles. A great summer soup!

This fresh tomato soup is the perfect place for your less-than-perfect looking garden tomatoes. Just be sure you use perfectly ripened tomatoes for the best flavour. All you’ll need is about 5 medium beefsteak tomatoes and 3 cobs of corn. The corn kernels are cut from the cob raw, then cooked up in a hot skillet until golden.

Fresh Tomato Soup with Skillet Corn and Feta

You can make both the soup and the corn ahead. Simply re-warm both to serve.

Fresh Tomato Soup with Skillet Corn and Feta

Fresh Tomato Soup with Skillet Corn and Feta
Prep time
Cook time
Total time
Both the soup and the corn can be made ahead and refrigerated. Simply re-warm both to serve. Be sure to use perfectly ripe tomatoes for the best flavour.
Recipe type: Soup
Serves: 4

  • For the soup:
  • About 2 lbs. ripe beefsteak tomatoes (about 5 medium-sized), cored and cut in to chunks
  • 1 Tbsp. olive oil
  • 1 medium onion, sliced in to rings
  • 2 cloves garlic, crushed (but not sliced or minced)
  • 1 cup chicken broth
  • 1 tsp. fresh thyme leaves
  • Salt and pepper

  • Skillet Corn:
  • 3 cobs of fresh corn, kernels cut from cob
  • 1 Tbsp. olive oil
  • Salt and pepper

  • Garnish:
  • Fresh baby arugula
  • Feta cheese, crumbled
  1. For the soup: Heat olive oil in a large pot over medium heat. Add onion and garlic and cook, stirring, until softened and fragrant. Add chicken broth, tomato chunks and thyme leaves. Bring to a boil, then reduce heat to medium low and simmer about 15-20 minutes, or until tomatoes have softened. Using an immersion blender (or a blender, in small batches), puree soup. Taste and add salt and pepper, to taste. Reduce heat to low and allow to simmer while you make the corn.
  2. In a skillet over medium-high heat, heat olive oil. Add corn kernels and cook, stirring regularly, until corn is cooked and golden.
  3. To serve, spoon warm soup in to a shallow soup bowl. Sprinkle a little arugula on the side or in the middle. Spoon some warm corn on top of the arugula, then top with crumbled feta cheese.

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