Prairie Peach Tomato & Corn Soup with Herbed Croutons

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A silky, sweet tomato soup made with 'Prairie Peach' tomatoes and fresh corn, topped with crispy herb croutons for a comforting meal. This american-inspired soups (vegetarian) ready in about 45 minutes pairs chopped Prairie Peach tomatoes, Fresh corn kernels, finely diced Yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups, chopped Prairie Peach tomatoes
• 1 cup Fresh corn kernels
• 1/2 cup, finely diced Yellow onion
• 2 cloves, minced Garlic
• 2 cups Chicken or vegetable broth
• 1/2 cup Heavy cream
• 2 tbsp Butter
• 1 tsp, chopped Fresh thyme
• 2 slices, cubed 1/2-inch Bread
• 1 tbsp Olive oil
• 1/2 tsp Kosher salt
• 1/4 tsp Freshly ground black pepper

Instructions

1. Step 1: Melt 2 tbsp butter in a large pot over medium heat. Add 1/2 cup diced yellow onion and cook for 5 minutes until translucent and soft, stirring occasionally.
2. Step 2: Add 2 minced garlic cloves and cook for 1 minute more until fragrant, then stir in 4 cups chopped Prairie Peach tomatoes and 1 cup fresh corn kernels.
3. Step 3: Pour in 2 cups broth and bring to a simmer. Cover and cook for 15 minutes until tomatoes are very tender.
4. Step 4: Use an immersion blender to puree the soup until completely smooth, or carefully transfer to a blender in batches.
5. Step 5: Stir in 1/2 cup heavy cream and 1 tsp chopped fresh thyme, then return to low heat and simmer gently for 5 minutes until warmed through. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper.
6. Step 6: For croutons, toss 2 cubed bread slices with 1 tbsp olive oil and toast in a skillet over medium heat for 3-4 minutes per side until golden and crisp. Sprinkle with remaining thyme before serving on top of soup.