Tomato Stew with Corn

by Editorial Staff

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.

Summary

Cook Time	1 hour
Total Time	1 hour
Course	Soup
Servings (Default: 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

Instructions

Wash the ears of corn, dry and cut off the kernels with a sharp knife.
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.
Heat some oil in a saucepan. Peel and dice the onion. Put onion in oil and fry over medium heat until translucent.
After 15-20 minutes, remove the vegetables from the oven and transfer to a saucepan.
Add broth, bring to a boil. Salt to taste, add pepper, paprika or other spices.
Leave the soup to simmer for 20 minutes. Before serving, use a hand blender to chop the vegetables a little, but not until puree.
This is such a delicious soup as a result. Help yourself!

Bon appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.