Tomato Corn Soup

Meal type Celery, Corn, Cumin, Tomatoes
Season Spring, Summer


  • 1 teaspoon all purpose flour (for roux)
  • 1 tablespoon butter (or vegetable oil)

  • 1 teaspoon cumin seed

  • 4 cloves chopped garlic

  • 1/2 medium onion

  • 1 stalk celery chopped

  • 1 slice green pepper
5 chopped tomatoes

  • 1 dash salt
1-1/2 cups water
3 sprigs basil leaf (tulsi-leaf)

  • 1 pinch coarsely ground pepper

  • 1/4 cup sweet corn (best if it's fresh off the cob)

  • 1/2 teaspoon sugar

  • 1/2 cup milk


1 Sautee on medium heat the chopped onion, celery, garlic and 1 tablespoon of butter, cumin seed, and green pepper slice, until onions are translucent

2 Add chopped tomatoes, salt, water, basil leaf, pepper, and cook 5 minutes on high
3 Blend in a blender, strain in a sieve and set aside.
Separately on low heat, make a roux: (to thicken the soup)

4 Heat 1 tablespoon butter in a frying pan. Add the flour and cook the roux to a light brown.

5 Add the soup in to the roux little by little while whisking so no lumps form
6 Add sugar, red color, milk, sweet corn and bring to a boil. Lower the heat and simmer 2 minutes.

7 Adjust salt to taste and serve. Garnish with nan croutons and a basil leaf.