Sweet Corn and Tomato Bisque

Sweet Corn and Tomato Bisque

  By RFChef  

March 12, 2013

  • Yields: 4 Servings
Sweet Corn and Tomato Bisque


1Melt butter in large, heavy pot. Add onion and cook over moderately high heat, stirring, until lightly browned, for about 6 to 7 minutes.

2Stir in corn and garlic, cooking until corn is lightly browned, about 5 minutes.

3Add broth and simmer until corn is tender, about 15 minutes.

4Lightly season with kosher salt and pepper to taste.

5Transfer half the soup into blender or food processor; purée until almost smooth. Add blended soup back into unblended soup; stir to combine.

6Add tomatoes, scallion and 1 tablespoon cilantro; bring to a boil.

7Serve hot and garnish with cilantro.

source: Family Features


2 tablespoons unsalted butter

1/2 onion, finely chopped

4 ears fresh Florida sweet corn, kernels removed

1 large garlic clove, minced

4 cups low-sodium broth (vegetable or chicken)

Kosher salt and fresh ground pepper

2 tablespoons sour cream

2 medium tomatoes, coarsely chopped

1 scallion, thinly sliced

1 tablespoon cilantro, finely chopped, plus more for garnish


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