Tomato-Corn Soup

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READY IN: 25mins
Recipe by DrGaellon

Use green tomatoes - that is, a variety which remains green even when ripe. Adapted from a recipe by Lalena at

Ingredients Nutrition


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

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