Tomato Stew with Corn

If you like simple first courses, then I definitely advise you to try to repeat this cool and completely uncomplicated option on how to cook tomato stew with corn at home.

Cook: 1 hour

Servings: 4

Ingredients

• Corn – 4 Pieces (small cobs)
• Cherry Tomatoes – 300 Grams
• Garlic – 4 Cloves
• Onion – 1 Piece
• Vegetable oil – 4-5 Art. spoons
• Vegetable broth – 1 Liter
• Salt, pepper, paprika – To taste

Directions

1. Wash the ears of corn, dry and cut off the kernels with a sharp knife.
2. Prepare the baking sheet. Put corn, washed and dried tomatoes, peeled garlic cloves on it. Pour a small amount of vegetable oil and send to the oven preheated to 190 degrees.
3. Heat some oil in a saucepan. Peel and dice the onion. Put onion in oil and fry over medium heat until translucent.
4. After 15-20 minutes, remove the vegetables from the oven and transfer to a saucepan.

   

5. Add broth, bring to a boil. Salt to taste, add pepper, paprika or other spices.
6. Leave the soup to simmer for 20 minutes. Before serving, use a hand blender to chop the vegetables a little, but not until puree.
7. This is such a delicious soup as a result. Help yourself!

Bon appetit!