This tomato and fresh corn soup makes for a perfect light meal or side dish!
This instant pot Indian spiced tomato and corn soup is absolutely delicious and oh so simple to make! The recipe calls for yogurt, which adds a refreshingly bright and tangy flavor to the soup. It’s also texture heaven: creamy tomato soup with crunchy corn is just perfection.
I am already in spring mode and longing for summer! Whenever I make this corn and tomato soup, I feel like I’m soaking in the sun – no matter what the weather. If it’s cold or rainy, it makes me feel like sunshine is only a day away. And if it’s sunny, it just feels so refreshing!
This isn’t a recipe you’ll find anywhere else – not online or in restaurants. It’s an original made-up creation but trust me, you’re going to love it, and everyone you make it for will love it too.
Can I use frozen corn instead of fresh corn?
If you can’t get your hands on fresh corn, then yes, frozen corn will work too, but the kernels won’t be as crisp. I definitely prefer this with fresh corn if possible. Plus, look at how pretty it looks once you slice the corn off the cob!
Serve this soup as a starter OR as a side dish!
It’s a very versatile dish! If you reduce the water in the written recipe below, it turns out thicker and makes for a tasty corn sabzi (side) to serve with rice or roti. Or you can make it as written and slurp it up like soup!
I hope you love this super simple soup as much as I do! It’s a souper soup to serve for a simple supper. 🙂
- 2 tablespoons oil of choice
- ½ teaspoon black mustard seeds
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 cup of canned tomato sauce
- 1 cup yogurt
- ¾ cup water
- 3 to 4 ears fresh corn on the cob dehusked
- 1 teaspoon dried fenugreek leaves kasoori methi, garnish
- Press the sauté button, then add the oil and allow it a minute to heat up. Add the mustard seeds and once they begin to pop, add the garlic, ginger, spices and stir, then add the tomato sauce, yogurt and water. Mix well.
- Place a steamer rack on top of the sauce, then place the corn on the cobs on top of the rack.
- Secure the lid, close the pressure valve and cook for 3 minutes at high pressure.
- Open the valve to quick release any remaining pressure.
- Using tongs, remove the corn on the cobs and once cool to touch, cut the kernels off the cob. Place the freshly cut corn pieces back into the pot along with the dried fenugreek leaves. Mix well and serve.
- If you prefer more of a corn sabzi, you can use the full can of tomato sauce, 4 ears of corn and reduce the water to ¼ cup. This will make a thicker sauce and it’s equally as delicious! You can also reduce the sauce to your liking at the end once it’s done pressure cooking.
- Roasted cumin powder is highly aromatic and has a more intense flavor than regular (unroasted) cumin. Do not substitute this with regular cumin as you won’t get the right favor
- To make roasted cumin powder: heat a skillet over low heat and dry roast cumin seeds (I usually do 1 cup) for 5-10 minutes, stirring occasionally until the color of the cumin changes to a dark brown. Turn off the heat and allow the cumin seeds to cool down. Place the cumin into a spice grinder and blend until smooth. Store in an airtight jar and use within 6-8 months for the most flavor.