Tomato-Corn Soup Recipe

Name: Tomato-Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon dried basil; ½ teaspoon sugar; 1 bay leaf; 1 teaspoon Worcestershire sauce; 4 ripe green tomatoes, chopped; 4 ripe tomatoes, chopped; 1 ½ cups fresh corn kernels; 1 quart vegetable broth; 1 cup water; salt and pepper, to taste

Servings: persons

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon sugar
1 bay leaf
1 teaspoon Worcestershire sauce
4 ripe green tomatoes, chopped
4 ripe tomatoes, chopped
1 ½ cups fresh corn kernels
1 quart vegetable broth
1 cup water
salt and pepper, to taste

1
In a stockpot heat the oil over medium heat.
2
Add the onion and garlic, saute until soft.
3
Stir in the cumin, oregano, basil, sugar, bay leaf, worcestershire sauce, tomatoes and corn.
4
Cook over medium heat for 5 minutes.
5
Stir in vegetable broth and water, reduce heat to low and cook until heated through.
6
Season to taste with salt and pepper.
7
Remove bay leaf before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 onion, chopped, 2 garlic cloves, minced, 1 teaspoon ground cumin, and more.

Yes, Tomato-Corn Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato-Corn Soup

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