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Green and Red Tomato and Corn Soup

Green and Red Tomato and Corn Soup

Lalena

Lalena

This unique light soup utilizes end of summer veggies. I love it with a few slices of a hearty whole-wheat sourdough bread spread with fresh goat cheese.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 27.2g
  • 9%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 671 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

  1. In a stockpot heat the oil over medium heat. Add the onion and garlic, saute until soft.
  2. Stir in the cumin powder, tomatoes and corn. Cook over medium heat for 5 minutes.
  3. Stir in vegetable broth, reduce heat to low and cook until heated through. Season to taste with salt and pepper.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

TOTOROTHEALMIGHTY
47

TOTOROTHEALMIGHTY

1/9/2004

This is a wonderful recipe! I added black beans, carrots, and more garlic. A very light, clean, and refreshing soup that is super yummy too. Perfect with a hunk of your favorite bread. You can always experiment with your own favorite seasonings. Highly recommend this versatile soup! Thanks so much for sharing!

Honey
28

Honey

8/16/2006

I changed it to more of an Italian flavor...Basil and a touch of Oregano instead of the Cummin...At serving, sprinkled with Parmesean Cheese and finely chopped green onions..Served with crunchy Garlic Bread

BUZZBOMB
23

BUZZBOMB

12/8/2003

This is a great soup recipe - I did "doctor it" with additional seasonings such as Worchestershire sauce and a bit of oregano and basil (minusing the cumin), and, I took all the seeds out of the tomatoes prior to adding to soup. Everyone LOVED it!

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