Green and Red Tomato and Corn Soup

35 Reviews

“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.” - by Lalena

Ingredients

2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
1 1/2 teaspoons ground cumin
4 green tomatoes, chopped
4 tomatoes, chopped
1 1/2 cups fresh corn kernels
7 cups vegetable broth
salt and pepper to taste

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Directions

In a stockpot heat the oil over medium heat. Add the onion and garlic, saute until soft.
Stir in the cumin powder, tomatoes and corn. Cook over medium heat for 5 minutes.
Stir in vegetable broth, reduce heat to low and cook until heated through. Season to taste with salt and pepper.

Nutrition

Amount Per Serving (5 total)

Calories
182 cal
9%

Fat
7.2 g
11%

Carbs
27.2 g
9%

Based on a 2,000 calorie diet

Reviews (35)

Rate This Recipe

TOTOROTHEALMIGHTY

Jan. 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 alwa..." See moreys experiment with your own favorite seasonings. Highly recommend this versatile soup! Thanks so much for sharing!"

Honey

Aug. 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..." See more Bread"

BUZZBOMB

Dec. 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 tomat..." See moreoes prior to adding to soup. Everyone LOVED it!"

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