Green and Red Tomato and Corn Soup Recipe - Allrecipes.com
Green and Red Tomato and Corn Soup Recipe

Green and Red Tomato and Corn Soup

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
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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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 09, 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 always experiment with your own favorite seasonings. Highly recommend this versatile soup! Thanks so much for sharing!

 
Most Helpful Critical Review
Dec 04, 2011

This was just okay.

 
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 Bread

 
Dec 08, 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 tomatoes prior to adding to soup. Everyone LOVED it!

 
Jun 19, 2005

Wonderful summer soup. I put a lot more corn than was called for and cut back the broth to 4 or 5 cups so that it would be thicker. We added some hot sauce when served.

 
Oct 16, 2006

Very good soup! Would recommend other spices than cumin, since not everyone likes it - garam masala and fresh cilantro, Italian seasoning, or my favorite, Hungarian paprika, both sweet and hot. Found that it needed to simmer a bit longer, about 25 minutes. Added a pinch of sugar to counteract acidity, a bay leaf (remove at the end of cooking) and less veg broth, 1 carton + 1 cup of water. If you have fresh parsley, add some to the soup at the table. Excellent use of green tomatoes if you're not into frying or canning/pickling them!

 
Aug 16, 2004

Need I say YUMMY! it was excellent. I didn't put as much broth (4-5 cups) but still it turned out great and was the easiest thing to make.

 
Apr 23, 2007

I made this with red tomatoes and tomatillos - turned out great. Husband added some hot sauce for a bit of a kick. Thanks!

 

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Nutrition

  • Calories
  • 182 kcal
  • 9%
  • Carbohydrates
  • 27.2 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 5.4 g
  • 21%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 671 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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