Tomato Corn Pasta Soup

With Sugar Snap Peas

Tomato Corn Pasta Soup with Sugar Snap Peas_7686_2Yesterday our night temperatures dropped to 4°C (39F). It was quite cold, so I decided to make myself some quick and easy tomato and corn soup, with some quick and easy “Sweet Corn Bread.” I was in the mood for eating corn. Don’t you sometimes just feel like eating corn? It’s one of my favourite foods.

Tomato Corn Pasta Soup with Sugar Snap Peas_7682The other ingredient, I really love is the snap peas also known as sugar snap peas or mangetout’ in French (literally means, eat all). According to wiki, the snap peas was developed by crossing Chinese snow peas with a mutant shell pea plant, by Drs. Lamborn and Parker of Twin Falls, Idaho. There are several cultivars, namely: Sugar Snap, Sugar Daddy, Sugar Lace, Sugar Bon, Sugar Ann, Amish Snap, Cascadia and Sugar Sugar Snap. The name Sugar Daddy certainly attracted my attention but I couldn’t figure out why it was given that name…sigh. All I could find is, they are best eaten straight off the vine, but light steaming and some butter would be lovely too. They are a favourite ingredient in soups or Asian stir-fries, and also add a lovely crunch to cold salads. I am looking for a salad recipe with snap peas. If you know of a good one, please, link me. If you love snap peas, here are several suggestions for cooking.

Tomato Corn Pasta Soup with Sugar Snap Peas_7715The soup I am about to share is so easy to make. I avoided additives and even managed to control my urge to add some bacon or chicken. I am glad I didn’t add anything meaty to it, honestly, it tasted so good, just the way it is. Now for the recipe…

Ingredients

  • 20ml (2 tablespoons) olive oil
  • 2 shallots, finely chopped
  • 4 clove garlics, crushed
  • 540ml (19fl oz) can diced Italian plum tomatoes (I used Gusto diced tomatoes, spicy red pepper flavour-they are not really spicy!)
  • 80ml (⅓ cup) crushed tomato or 3 tablespoons tomato paste blended with 2 tablespoons water
  • 170-250g (1-1½ cups) drained corn kernels
  • 1000-1500ml (4-6 cups, 1-1½ quarts) vegetable broth (non-vegetarians can use chicken/beef broth)
  • 155g (1½ cups, 5½oz) sugar snap peas, trimmed and sliced diagonally
  • 1-2 cups cooked pasta (al dente), kept warm (I used Barilla 5-minute spaghettini, broken into thirds before cooking)
  • 4 green onions, diagonally sliced
  • Salt and freshly ground pepper to taste
  • Hot sauce for serving or 2 teaspoons finely chopped chilies (optional)

Tomato Corn Pasta Soup with Sugar Snap Peas myfavouritepastime.com_1370Please alway remember to assemble all ingredients before you start

Tomato Corn Pasta Soup with Sugar Snap Peas myfavouritepastime.com_7066Heat oil in a pan (pot) over medium heat. Add shallots and garlic

Tomato Corn Pasta Soup with Sugar Snap Peas myfavouritepastime.com_7068and sauté for 3 minutes.

Tomato Corn Pasta Soup with Sugar Snap Peas myfavouritepastime.com_7073Add the diced tomatoes, tomato puree or paste

Tomato Corn Pasta Soup with Sugar Snap Peas myfavouritepastime.com_7075and cook for 5 minutes.

Tomato Corn Pasta Soup with Sugar Snap Peas myfavouritepastime.com_7077Add the corn and 750ml (3 cups) broth, and bring to the boil. Simmer for 10-15 minutes.

Tomato Corn Pasta Soup with Sugar Snap Peas myfavouritepastime.com_7091Add sugar snap peas and cooked pasta and cook for a further 2-4 minutes until piping hot. Season with salt and pepper

Tomato Corn Pasta Soup with Sugar Snap Peas_7709The soup tasted magnificent

Tomato Corn Pasta Soup with Sugar Snap Peas_7688I was craving corn, so I served it with Sweet Corn Bread

Tomato Corn Pasta Soup with Sugar Snap Peas_7675It was such a filling meal, I would recommend this any time, any day!

Tomato Corn Pasta Soup with Sugar Snap Peas

Preparation time: 20 minutes; Cooking time: 25 minutes; Serving: 4-5 cups of soup

Ingredients

  • 20ml (2 tablespoons) olive oil
  • 2 shallots, finely chopped
  • 4 clove garlics, crushed
  • 540ml (19fl oz) can diced Italian plum tomatoes (I used Gusto diced tomatoes, spicy red pepper flavour-they are not really spicy!)
  • 80ml (⅓ cup) crushed tomato or 3 tablespoons tomato paste blended with 2 tablespoons water
  • 170-250g (1-1½ cups) drained corn kernels
  • 750-1000ml (3-4 cups, 1 quart) vegetable broth (non-vegetarians can use chicken/beef broth)
  • 155g (1½ cups, 5½oz) sugar snap peas, trimmed and sliced diagonally
  • 1-2 cups cooked pasta (al dente), kept warm (I used Barilla 5-minute spaghettini, broken into thirds before cooking)
  • 4 green onions (spring onions, scallions), diagonally sliced
  • Salt and freshly ground pepper to taste
  • Hot sauce for serving or 2 teaspoons finely chopped chilies (optional)

Instructions

  1. Heat oil in a pan (pot) over medium heat. Add shallots and garlic and sauté for 3 minutes. Add the diced tomatoes, tomato puree or paste and cook for 5 minutes. Add the corn and 750ml (3 cups) broth, and bring to the boil. Simmer for 10-15 minutes.
  2. Add sugar snap peas and cooked spaghetti and cook for a further 2-4 minutes. Season with salt and pepper and ladle soup into bowls topped with green onions (and chilies if using or some hot sauce). If the soup is too thick add more stock.

 Points to note:

  • I cup corn kernels is about 170g (6oz)
  • Non-vegetarian: you can throw in some chicken pieces if you desire or any other meat of your choice.
  • 1 cup cooked spaghettini is about 100g.

This soup has been made by:

1. thenotsocreativecook.wordpress.com. Click here to see the soup. She used fresh tomatoes and elbow macaroni.

Last Edited: 13 December 2013

myfavouritepastime.com 

44 thoughts on “Tomato Corn Pasta Soup

  1. Great idea and looks very tasty. Especially with those snap peas and spring onions (they look like spring onions anyway, I don`t know green onions or if they are the same as spring onions).

    1. Hi,
      Call them green onions, spring onions, salad onions, baby onions or scallions and it basically means the same thing. So you are so right to call them spring onions. Thanks so much for complimenting. Have a wonderful week!
      Liz

    1. Answer to a craving…
      […] I knew it was the soup that my tummy was looking for. On the same day of my craving, I saw this soup from Liz and I thought I have to make it on that day or the next day. And yes, I made it on the […]

      Thanks so much for trying out the soup. I really love this soup, it’s easy to make and it’s a joy to eat. I’m so glad you tried it. Your looks even better and I love it that you added some elbow pasta to it and fresh tomatoes. Have a wonderful weekend!

    1. Hi again, Lignum,
      Oh yes I really love eating this soup. It’s so simple but very delicious. Ha ha the Cheese-tomato bread is one of my top favourites. It would certainly suit this soup. Thanks and have a lovely weekend.
      Liz

    1. Hi,
      Oh yes it was really cold that one night. Today the air conditioner is on so you can guess what the temperatures are like. We are gonna have “feel like temperatures” of up to 41C today. Thanks for complimenting. Have a fabulous week!
      Liz

  2. This looks like another great soup that you’ve shared, Liz. Although I’ve not used sugar snap peas in this way, I’m a big fan of corn in soups. I love the little pops of flavor that the kernels bring to each bowl. And I might as well admit it. If a dish has some sort of pasta in it, I’m going to like it. It’s a sickness and one that I enjoy too much to seek a cure. 😉

    1. Hi John,
      As always, it’s a pleasure to see you, John. Thank you for complimenting the soup. I love the corn-snap-pea-combo, it’s very delicious and unique. The snap peas gives the soup that lovely crunch. Thanks for always supporting my blog. Wish you a fabulous week and hugs to max.

  3. Winter is about to start here in US and you have posted a bowl of warm vegetarian soup. Thanks for sharing. This recipe is very simple and easy. I will definitely give it out a try! Have a wonderful day!

    1. Winter is still miles away here in Canada. We still have fall to deal with and leaves to clear from our yards. I eat my soup at any time coz I really love soups. Enjoy your soup and thanks for complimenting!. Best wishes!

  4. It looks so delicious, Liz.
    I’m gonna try this. Not with pasta, but egg noodles.
    There is something special when egg noodles meat corns. 😀
    (Maybe it is just me. I love the combination. LOL)

    1. Hari,
      Go ahead and suit your palate with egg noodles and corn. Next time, I shall also try it with egg needles to experience that special something you describe here. I shall give you a feedback. We just don’t seem to have a lot of good Asian ingredients in the local store, but I can drive to the Asian store, which I believe, stocks the authentic stuff. Have a good evening, Hari.
      Liz

  5. I am also craving for corn the past few days that’s why I bought frozen one yesterday. I want to make this with fresh egg noodles but I asked someone to check from the local grocery store (Yes, I asked someone as soon as I saw this post of yours!) but no available. Been craving also for tomato-based dish so I wanna eat this soup right now!! Haha! I will do something about it later on. Or maybe tomorrow. 🙂 Or maybe I can use other pasta, Liz?

    1. You can use any other pasta-spaghetti, vermicelli, it will still taste nice. Even the fresh egg noodles sounds lovely. I just don’t seem to get the right kind of noodles here. They must be found in speciality Asian stores.
      You can have one bowl of soup right now. Just make sure you leave one on display, ha ha. It was a pleasure seeing you after a short spell of silence. Enjoy the rest of the afternoon and evening.

      1. I think Macaroni will do. I just have that kind of pasta. I will check if I can find canned tomatoes at the near grocery store. I just need to eat one, haha! And of course, I will leave one for display. 🙂 Thanks, Liz. You, too. I missed everyone.

        1. Macaroni will be fine. I just ate some tonight with some white sauce, onions, green peas and a hint of pepper (I am not really a pepper person). It was delicious. Make sure you get diced tomatoes or you can use your own fresh, seeded, skinned and diced tomatoes. I am usually just too lazy to do “extra work”. Enjoy your meal. I have to sleep now…Best wishes!

        2. Okay, Liz. Thanks a lot for the extra information and I am also lazy to some some extra work but I might if I cannot find canned diced tomatoes. Goodnight and sweet dreams! 🙂

        3. Ha ha I had a good dreamless night but slept very well. I guess it’s now 8.15pm wherever you are so you can soon have your sleeping turn. I have just woken up and am taking a steaming cup of coffee. Thanks enjoy your dinner, if you haven’t already had it.

        4. Oh! Enjoy you coffee then. 🙂 I am still thinking about this soup. I hope I can sleep well, haha. I will go out tomorrow morning to search for the missing ingredients and I will make them. 🙂 Enjoy your day. 🙂

  6. This soup looks like a really nice vegetarian full meal deal! I like the way it looks with the spaghettini – very tempting and easy to whip up! I’ve just come back from our fall fair and the Yellow Jacket’s were horrific around food today. But then, with it being late summer I guess that is what we have to contend with as everything is ripening ready for picking and processing. You would certainly appease your craving for corn with this soup and the corn bread. It must be supper time because it’s making my mouth water and the hot dog I had at noon is gone! We had coolness and low cloud this morning but it burnt off around noon and now it is a lovely gorgeous sunny day! Happy weekend!

    1. Are you telling me you spent a whole day at a food fair and just ate a hot dog? Omg I love food fairs. I always buzz around wanting to taste everything I see, if only I had four stomachs. I love tasting and sampling food…it’s such a glorious moment. And those yellow jackets must have spoiled the joy of the food fair. I don’t like any form of insects flying around me even if they are harmless, and I dread it even more if I imagine a sting of some sort. My body tends to react so badly to insect bites that leave me with huge bumps for days on end.
      We had rain, the whole day today and a bit of sunshine, late evening. It’s nice and cool and my grass might just look a little greener in the next few days. Since I started blogging I don’t seem to have any time for extras like “watering the grass” I enjoyed that soup so much. Two slices of corn bread and the soup and I was ready to go to sleep. Thanks Sandy. You know it’s always a joy to see you. Have a peaceful Sunday.

      1. To be perfectly honest, I had some “fries” as well, and before we left the grounds, both my sister and I (whom I was with) had an ice cream cone! Still, I was hungry by supper time tonight. I did see one man get stung on the leg today by a yellow jacket. They were pretty dopey but very insistent around the food! I do not like them either. Their sting can pack a whallop! We just basically went into the large hall and looked at all of the exhibits, flowers, art work, beautiful quilts and hand made clothing, wines and so on. Each year we look at all of the baking or crafts and tell each other how much better we could have made those!!! LOL, we never do enter though! We also went into the barns to see the horses, cows, pigs, (man, some of those male pigs are monstrous!) the bunnies and chickens and all other manner of animals exhibited at Fall Fairs. It was fun and we usually go to this one every year. I think this soup is going on my to make list to be enjoyed in the next few days. Thanks Liz, have a wonderful Sunday.

        1. I think I was just thinking about food so I called the fall fair, food fair LOL. The mind always sees what it wants to see. Glad to know there were many exhibits and sorry for the poor man, bitten by a yellow jacket. I think the children would have loved to pose for a photo with that monstrous, male pig. Children always love animals. Don’t we all look and say: “I can do better than that; I can make that; how could she do it like that” we make so many things in our minds that never come to fruition. If you knew how many recipes I’ve promised myself I would make-the blog would be overflowing by now. Enjoy the soup when you make it. It was a pleasure talking to you, as always. Best wishes!

    1. Ha ha I eat soup, whenever I feel like. I don’t base it on seasons and weather. Thanks for complimenting. Enjoy the soup when you make it.. and have a lovely weekend.

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