Meatless Monday: Island Fresca Soup with Corn and Tomatoes

Meatless Monday: Island Fresca Soup with Corn and Tomatoes might be just the soup you are searching for. For $3.06 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 388 calories, 11g of protein, and 25g of fat. It will be a hit at your Winter event. 377 people found this recipe to be yummy and satisfying. If you have basil leaves, butter, parmesan cheese, and a few other ingredients on hand, you can make it. It is brought to you by Feed Me Phoebe. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 59%, which is solid. Users who liked this recipe also liked Meatless Monday: Greek Baked Stuffed Tomatoes with Rice (Yemista), Meatless Monday: Turkish Eggplant Casserole with Tomatoes (Imam Bayildi), and Meatless Monday: Jalapeno Sweet Corn Salsa.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 90 minutes

 

Ingredients:

1/2 cup basil leaves, torn

2 tablespoons butter

6 ears corn, shucked

4 medium heirloom tomatoes, chopped

Olive oil

1/2 cup grated Parmesan cheese (optional)

1 tablespoon sea salt

1 medium sweet onion, halved

Equipment:

mixing bowl

sauce pan

bowl

ladle

Cooking instruction summary:

Remove the kernels from the corn cobs. Reserve in a mixing bowl.Add the corn cobs to a large saucepan along with the onion and salt. Cover with 12 cups water. Bring to a boil. Turn the heat down to medium-low and gently simmer for 90 minutes. Discard the cobs and onion solids. Add the tomatoes, corn kernels, basil, and butter to the corn broth. Simmer until the tomatoes have softened and lost their acidity, but the corn is still al dente, about 5 minutes. Remove from the heat and taste for seasoning. Add more salt as necessary. Ladle the soup into bowls and garnish with a glug of olive oil and two tablespoons of parmesan, if using.

 

Step by step:


1. Remove the kernels from the corn cobs. Reserve in a mixing bowl.

2. Add the corn cobs to a large saucepan along with the onion and salt. Cover with 12 cups water. Bring to a boil. Turn the heat down to medium-low and gently simmer for 90 minutes. Discard the cobs and onion solids.

3. Add the tomatoes, corn kernels, basil, and butter to the corn broth. Simmer until the tomatoes have softened and lost their acidity, but the corn is still al dente, about 5 minutes.

4. Remove from the heat and taste for seasoning.

5. Add more salt as necessary. Ladle the soup into bowls and garnish with a glug of olive oil and two tablespoons of parmesan, if using.


Nutrition Information:

Quickview
388k Calories
10g Protein
25g Total Fat
36g Carbs
8% Health Score
Limit These
Calories
388k
19%

Fat
25g
39%

  Saturated Fat
8g
50%

Carbohydrates
36g
12%

  Sugar
15g
18%

Cholesterol
23mg
8%

Sodium
2027mg
88%

Get Enough Of These
Protein
10g
22%

Vitamin C
30mg
37%

Vitamin A
1708IU
34%

Vitamin K
31µg
30%

Phosphorus
262mg
26%

Folate
97µg
24%

Manganese
0.46mg
23%

Potassium
777mg
22%

Vitamin E
3mg
20%

Fiber
4g
20%

Vitamin B1
0.29mg
20%

Magnesium
78mg
20%

Calcium
187mg
19%

Vitamin B6
0.35mg
17%

Vitamin B3
3mg
16%

Vitamin B5
1mg
12%

Copper
0.21mg
10%

Vitamin B2
0.16mg
9%

Zinc
1mg
9%

Iron
1mg
9%

Selenium
4µg
6%

Vitamin B12
0.16µg
3%

Vitamin D
0.17µg
1%

covered percent of daily need
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