Green and Red Tomato and Corn Soup35 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
Original recipe yields 4 to 6 servings
- 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.
Amount Per Serving (5 total)
- 182 cal
- 7.2 g
- 27.2 g
Based on a 2,000 calorie diet
Reviews (35)Rate This Recipe
"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!"
"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"
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