This tomato, corn, and okra soup is a Creole-style combination. You'll find the combination of okra and tomatoes frequently in Creole and Southern cooking. Okra has long been a classic Southern ingredient. The okra pod actually hails from Africa and was introduced in the U.S. in the early 1700s. The seeds of okra pods are mucilaginous, so it can have a rather slimy texture in some preparations. However, it is that particular property that helps thicken the soup slightly and makes it a bit heartier as a meal.
This recipe calls for Creole seasoning; however, Cajun seasoning will also work in a pinch. Both types of seasoning usually 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 stock (preferably unsalted)
- 1 (14.5-ounce) can diced tomatoes (undrained)
- 10 ounces okra (about 3 cups sliced, fresh or frozen)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 teaspoon Creole seasoning
- Salt (to taste)
- Pepper (to taste)
Gather the ingredients.
In a medium saucepan over medium-low heat, melt the butter with the olive oil. Add the white parts of the green onion, garlic, and celery; sauté until celery is tender.
Add the chicken stock, tomatoes, sliced okra, corn kernels, and Creole seasoning.
Bring the soup to a boil. Reduce the heat to low and cover the pan. Simmer for 20 to 30 minutes, or until the okra is tender.
Taste and season with salt and pepper, as desired. Sprinkle servings with the reserved green onion tops.
- 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.
- Make a heartier soup with the addition of cooked diced chicken, ham, or shrimp.
- For a vegetarian soup, use vegetable broth instead of chicken stock.
- 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.
- To serve as a side dish, decrease the chicken stock to 1 cup.
- Slow cooker variation: Combine all the ingredients, with the exception of the green onion tops, in the bowl of a large slow cooker and stir thoroughly to combine. Cover and set on low; cook for about 3 to 4 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 white part of the green onions, the garlic, and celery. Sauté for about 2 minutes. Add the chicken stock, tomatoes, okra, corn, and Creole seasoning; cover the pot and turn the vent to the sealing position. Select manual, high pressure, and set the time to 2 minutes. When the time is up, let the pressure release naturally for 5 minutes. Carefully turn the knob to the venting position to release the remaining pressure. Garnish servings with the green onion tops.