Anchor Caribbean

Corn and Tomato Soup

Recipe by
60 mins
| Servings: 6


  • 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
  • coriander & sour cream, 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 coriander and a dollop of sour cream and a side of crusty bread



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