Creamy Tomato Corn Soup -

Creamy Tomato Corn Soup

Fresh tomatoes meet corn and aromatic spices in this delicious tomato corn soup recipe! Luciously creamy and full of flavor, this soup has the inviting aroma of Fall, all while using up leftover ingredients you already have in your pantry.

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Prep Time 20

Cook Time 40

Total Time 1 10

Course Dinner

Cuisine American

Servings servings

Ingredients

Soup

2 tbsp olive oil
1 small or medium yellow onion,
3 large cloves garlic,
3/4 tsp dried thyme
1/4 tsp herbs de provence
1 tsp smoked paprika
1/2 tsp salt
3 large russet potatoes,
25-30 plum tomatoes,
4 oz of canadian bacon or ham,
2 tbsp flour
4 cups chicken broth
1 frozen or fresh parmesan rind
3 sprigs fresh parsley, 2 sprigs fresh thyme, 1 bay leaf
2 spoonfuls jarred marinara sauce
1-2 tsp sugar
1 cup frozen corn
2 oz cream cheese, softened
Grated parmesan cheese

Crostini

3 slices of bread
1-1.5 tbsp softened butter
Drizzle of olive oil
3 sprigs fresh parsley + 2 sprigs fresh thyme,
1 garlic clove,

Instructions

Gather your fresh parsley and thyme sprigs and tie together with kitchen twine to form a bouquet garni. Set aside.
Heat 2 tbsp olive oil in a large dutch oven. Once oil is hot, add chopped onions. Cook until softened, about 4 minutes.
Add garlic and cook until aromatic, 1-2 minutes.
Add dried thyme, herbs de provence, salt, and smoked paprika. Allow spices to bloom for a few minutes until fragrant.
Add the sliced tomatoes to the pot and cook until the tomatoes start to shrivel and release their juices.
Add canadian bacon/ham, diced potatoes and flour to the pot. Stir well and cook for 3-4 more minutes, or until the ham begins browning.
Next, add the chicken broth, parmesan rind, and bouquet garni. Bring to a boil on high. Cover, and keep the soup on a low boil for about 15 minutes, or until the potatoes are fork tender.
Once the potatoes are done, add the marinara sauce, frozen corn, and sugar (if needed - see note). Taste and adjust salt and sugar levels.
Let the soup simmer on low for 10-15 minutes longer to let all the flavors meld together.
While the soup is simmering, make the crostinis: combine the butter, olive oil, and fresh herbs in a small bowl. Cut the bread into strips - about 3 per slice. Use a butter knife to spread the butter-herb mixture over the bread. Air fry at 350 degrees for about 6-8 minutes (or use your desired method for toasting bread).
For the garnish (optional): dice up some extra canadian bacon or ham and cook in a little butter until crispy. Set aside with extra parsley and parmesan cheese.
Back to the soup: after simmering is done, remove the parmesan rind and bouquet garni. Whisk in the softened cream cheese or sour cream until fully combined (if it looks lumpy, just keep whisking! I promise it will combine!)
Serve soup in bowls topped with garnishes, and crostinis on the side. Enjoy!

Notes

Note on the Sugar: taste the soup after adding the marinara, before adding sugar in. If the marinara sauce you're using is on the sweet side, you may not need as much (or any) sugar. Personally, the soup tasted a little too acidic so I added in sugar. As long as you taste before adding, you won't end up with a soup that is too sweet.
The parmesan rind adds a lot of flavor to this soup. I highly recommend this step! I always freeze mine when I finish a wedge of parm, but if you don't have one in the freezer, you can cut the rind off of a fresh rind. Just keep an eye on the soup while it is simmering. The rind will start to melt down into the soup. You don't want big lumps of parmesan. If it seems like it is separating too much, you can remove it from the pot early.
Use any kind of ham you have on hand! I've tried both canadian bacon and lunch meat and they both taste great. You can also try ham steak, leftover holiday ham, etc.
If you don't have an open jar of marinara, you can use extra fresh tomatoes, or sub tomato sauce.
Store this soup in an airtight container in the fridge. Do not freeze unless you omit the flour and cream cheese (add after defrosting instead. Make a slurry with the flour, and add cream cheese off the heat).