Green and Red Tomato and Corn Soup

Cooking Recipes Catalogue

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.

INGREDIENTS (for 5 servings):


  • 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.