This Tomato, Corn, and Okra soup takes inspiration from Creole recipes, a cuisine that uses okra frequently in its recipes. However, okra actually hails from Africa. If it's not cooked properly, the vegetable can become a bit slimy because the seeds are mucilaginous, but it's that particular property that helps thicken the soup slightly and makes it a bit heartier as a meal.
This particular recipe called for Creole seasoning; however, Cajun seasoning will also work in a pinch. Both types of seasoning contain black pepper, salt, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, and paprika. However, Creole seasoning will have more paprika than Cajun seasoning, as well as sweet basil, celery seed, and white pepper.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 green onions, thinly sliced, white and green parts separated
- 1 small clove garlic, minced
- 1 rib celery, sliced
- 2 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 8 to 10 ounces okra, about 3 to 4 cups sliced, fresh or frozen, thawed
- 1 cup corn kernels (fresh, canned, or frozen thawed)
- 1 teaspoon Creole seasoning
- Salt and pepper to taste
In a medium saucepan over medium-low heat, heat olive oil and butter.
Add the white parts of the green onion, garlic, and celery, and sauté until celery is tender.
Add chicken broth, tomatoes, sliced okra, corn kernels, Cajun seasoning, and pepper.
Bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 to 30 minutes, or until okra is tender.
Taste and season with salt and pepper to your liking. Just before serving,
- Replace the canned diced tomatoes with fresh tomatoes, diced and seeds removed.
- It's easy to oversalt soup when adding a lot of ingredients. Premade stocks tend to have a lot of sodium, as well as canned tomatoes and corn. Wait until the soup has finished cooking before tasting and seasoning with salt and pepper.
- Serve this tomato soup with cornbread or muffins for lunch, or serve it along with a sandwich or hearty salad for a delicious family meal.
- For a vegetarian soup, use vegetable broth instead of chicken broth.
- Before refrigerating, let the soup cool for 1 to 1 1/2 hours to room temperature. This helps maintain food safety standards when putting the soup in the cold fridge. It will last in the fridge, covered, for up to three days.
- Double the recipe to make enough to freeze. Portion the soup into 1-cup freezer- and microwave-safe serving containers and freeze individually for up to 6 months. To reheat, simply microwave the container until hot.
- Slow cooker variation: Combine all the ingredients, with the exception of the green onions, in the bowl of a large slow cooker and stir thoroughly to combine. Cover and set on low to cook for five hours. Slice the green onions and top the soup with them right before serving.
- Instant Pot variation: Set the Instant Pot to saute and add the butter and olive oil to the bowl to heat. Add the vegetables, and saute for 5 minutes. Add the remaining ingredients, except for the green onion, cover and set to manual pressure for 7 minutes. Once done, let the pressure release naturally. Serve with sliced green onions on top of the soup.