Corn and Tomato Soup

60 mins


2 cups corn kernels

50g Anchor Butter

1 large onion, finely chopped

2 cloves garlic, crushed and finely chopped

400g can chopped tomatoes

5 cups vegetable stock

Salt and freshly ground black pepper, to taste

2 tablespoons chopped coriander

Extra coriander & Sour Cream or Yoghurt, for serving


  1. Place one cup of the corn into the bowl of a food processor and process until smooth. 
  2. Melt the butter in a heavy-based saucepan and gently cook the onion and garlic for 10 -15 minutes until the onion is tender. 
  3. Add the tomatoes, stock, processed corn and corn kernels, cover and cook over a low heat for 30 minutes.
  4. Season to taste with salt and pepper and stir in coriander. 

Serve garnished with extra coriander and a dollop of sour cream or yoghurt and a side or crusty bread