Here we are, almost at the end of summer. Gorgeous corn and tomatoes are in markets everywhere and without a doubt these two items are at their very best in the Northwest this time of year. I love corn and tomatoes, but they come and go in a matter of weeks. Enjoying them in a late summer, early fall soup is one way you can give them a little longevity. AND this recipe is freezer friendly so you can enjoy it a little later in the year as well.  It’s a gluten free, vegetarian soup that can be adapted to fit vegan or carnivore diets as well. Layered with flavors, you’ll love how this soup not only gets inspiration from Latin dishes, but how it spotlights corn and tomatoes at their peak. Consider serving it with warm tortillas or corn bread, avocados or guacamole or a big leafy green salad.

Makes approximately 3 quarts.  Remember this is freezer friendly!


  • 1 C chopped onion
  • 2 T minced garlic
  • 1/2 C diced organic celery
  • 2 roasted poblano peppers, chopped (approximately 1 cup)
  • 1 T extra virgin olive oil, plus 1 tsp for corn
  • 1 T unsalted organic butter, plus 1 T for corn
  • 1/4 C organic tomato paste
  • 1 T Spanish smoked paprika, plus more for corn
  • 2 T toasted cumin
  • 1 tsp coriander
  • 2 lbs fresh organic tomatoes, diced (or canned organic fireroasted tomatoes)
  • 2 Qrts organic vegetable stock
  • 2 T lime juice
  • 1 tsp lime zest
  • 1 T kosher salt, plus 1 tsp for corn saute
  • 2 bay leaves
  • 1 C heavy cream
  • 2 C fresh corn, cut off the cobb
  • 1 tsp olive oil
  • 1 T butter
  • 1 T paprika
  • 1 tsp kosher salt
  • 3/4 C wild rice, cooked according to instructions
  • 1/2 C fresh organic cilantro
  • 1 lime slice into eighths
In a large stock pot, add onion, garlic, celery, poblanos, olive oil, butter and saute ingredients for about 7 minutes until onions are translucent.  Add in your tomato paste, smoked paprika, cumin and coriander. Cook for about 3 minutes to incorporate all the flavors.  Add in your tomatoes, vegetable broth, lime juice, zest and salt  Cook for about 20 minutes until your tomatoes are breaking down and creating more juice.  With an emersion blender, blend all ingredients until smooth.  Add in your bay leaves and cream.  Turn heat down to a low simmer.  In a large saute pan, add in remaining olive oil and butter, corn and paprika. Sauté corn with the 1 tsp of remaining salt. Once slightly caramelized, add to your simmering soup along with cooked wild rice.  Simmer for another 15 minutes, stirring often so to avoid burning.  Serve soup in big bowls with a garnish of organic cilantro and slices of lime.


This soup is so good when served with warm tortillas or jalapeño corn bread.  Adding sliced avocado increases the fresh flavors and adds a bit of richness to the already lively flavors in the bowl.  For a vegan version, omit butter and cream.  For a carnivore version you can substitute vegetable broth for chicken broth and add grilled or poached chicken to the soup at the stage you add in the wild rice and corn. Grab several bottles of your favorite cervezas and dig in!