Tomato soup with corn
Description
This soup, though not very familiar to us, was long ago considered by Mexicans a dish that gives strength and energy. Moderately spicy, hearty, and thick, it remains just as delicious and nutritious today. It's easy to prepare and requires minimal ingredients. This soup will fit perfectly into your weekend—it won't take much cooking time, yet will add a pleasant spicy touch to your relaxation. Grab the recipe for "tomato soup with corn" and get started. Ladle into bowls and serve.
Instructions
- 1
Step 1
Peel the onion and finely chop it.
- 2
Step 2
Wash the bell pepper, remove the seeds, and finely chop.
- 3
Step 3
Peel the garlic clove and finely chop.
- 4
Step 4
In a small saucepan, pour vegetable oil. Sauté chopped onion, garlic, and bell pepper.
- 5
Step 5
Pour tomato juice over the sautéed vegetables. Ideally, this should be freshly squeezed juice from tomatoes. Homemade tomato purée without seeds and skin will also work.
- 6
Step 6
Add corn with the liquid from the can, salt, black and red pepper, and paprika to taste to the boiling tomato soup. Let it simmer for 5 minutes.
- 7
Step 7
Pour the ready soup into bowls, sprinkle with cheese and paprika.