Green and Red Tomato and Corn Soup

4.3
(60)
42 Reviews
4 Photos

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.

Submitted by Lorna
Updated on July 14, 2022
4
4
4
Servings:
5
Yield:
4 to 6 servings
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Ingredients

  • 2 tablespoons olive oil

  • 1 onion, chopped

  • 1 clove garlic, minced

  • 1 ½ teaspoons ground cumin

  • 4 green tomatoes, chopped

  • 4 tomatoes, chopped

  • 1 ½ cups fresh corn kernels

  • 7 cups vegetable broth

  • salt and pepper to taste

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.

Nutrition Facts (per serving)

182 Calories
7g Fat
27g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 182
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Sodium 671mg 29%
Total Carbohydrate 27g 10%
Dietary Fiber 5g 19%
Total Sugars 13g
Protein 5g 11%
Vitamin C 41mg 45%
Calcium 64mg 5%
Iron 2mg 11%
Potassium 605mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.