When winter is coming it’s always good to have some quick and easy soups to make that freeze well. This Mexican tomato and corn soup is a simple recipe that can be made on the stove or in a Thermomix.
Conveniently, most of these ingredients can be stored in the pantry and in under half an hour to make it’s a great last minute meal.
The recipe serves roughly 6 and can be doubled for a larger crowd or for freezing if using the stovetop method. It’s best served with a dollop of sour cream and a side of corn chips.
ingredients
- 1 onion
- 1 garlic clove
- 1 tbsp or 20g olive oil
- 1 jar passata (600g)
- 2 cans red kidney beans (400g), drained and rinsed
- 1 can creamed corn, (310g)
- 1 can corn kernels (420g), drained and rinsed
- 1/2 packet of taco seasoning
- 250g stock of your choice
- 3 tbsp sour cream, optional for serving
- corn chips, for serving
directions
- Finely dice onion and garlic, sauté in a large pot with the oil until the onion begins to golden. Add the corn kernels and leave untouched for 3 minutes. Stir, then leave for another 3 minutes.
- Blend together 1 can of red kidney beans and passata until they have a smooth consistency. You could also mash the beans.
- Add the passata and kidney beans mixture to the cooked onion.
- Add creamed corn, the second can of red kidney beans, stock and taco seasoning and bring to the boil. Allow to gently simmer for 30 minutes.
- Top each serving with a tbsp of sour cream and serve with corn chips.
- Enjoy your Mexican tomato and corn soup!
Thermomix directions
- Chop onion and garlic for 5 seconds, speed 7.
- Scrape down TM bowl, add oil and sauté at 100 degrees, 4 minutes, speed 1.
- Add passata, 1 can of red kidney beans and creamed corn and chop for 15 seconds, speed 7.
- Add corn kernels, the second can of red kidney beans, stock and taco seasoning and cook at 100 degrees, 15 minutes, reverse + soft speed.
- Top each serving with a tbsp of sour cream and serve with corn chips.
- Enjoy your Mexican tomato and corn soup!
For more Thermomix ideas click here.
