Rating: 4.5 stars
60 Ratings
  • 5 star values: 27
  • 4 star values: 27
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

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.



Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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 Facts

182 calories; protein 5.3g; carbohydrates 27.2g; fat 7.2g; sodium 670.8mg. Full Nutrition