Summer Corn and Tomato Soup

Servings: 4

Prep Time: 10 minutes

Cook Time: 25-30 minutes

What You Need:

  • 4 red tomatoes, cut into small pieces
  • 4 green tomatoes, cut into small pieces
  • 1 1/2 cups corn
  • 7 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons ground cumin
  • 1 clove garlic, minced
  • 1 onion, chopped
  • pepper to taste
  • 4 tablespoons of sour cream (optional)

What You Do:

  1. Heat oil in a stockpot on medium heat.
  2. Add onion and garlic and saute until tender.
  3. Add tomatoes, corn, and cumin powder and cook for 5 minutes.
  4. Stir in vegetable broth and reduce heat to low, cooking until thoroughly heated.
  5. Season with pepper and serve soup with a dollop of sour cream (optional.)
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