Fresh Tomato Soup with Corn and Feta

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Easy and delicious soup, especially suited to late Summer/early Fall, when fresh corn and tomatoes are good and plentiful.
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  • 2 lbs 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 fresh corn kernels cut from cob (can use frozen)
  • 1 Tbsp. olive oil
  • Salt and pepper


  • Fresh baby arugula
  • Feta cheese crumbled


  • 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.
  • In a skillet over medium-high heat, heat olive oil. Add corn kernels and cook, stirring regularly, until corn is cooked and golden.
  • 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.


Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailed  tips, variations and substitution suggestions for this recipe!

Nutrition Information:

Calories: 182kcal | Carbohydrates: 25g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 238mg | Potassium: 807mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2074IU | Vitamin C: 44mg | Calcium: 40mg | Iron: 1mg