Green and Red Tomato and Corn Soup


  • 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
  • + 2 more ingredients
    • 7 cups vegetable broth
    • salt and pepper to taste

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.

View full recipe at SpringPad


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