Green and Red Tomato and Corn Soup

Green tomatoes are unripe tomatoes that have a tangy and slightly sour flavor, which adds a unique taste to this soup.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Green and Red Tomato and Corn Soup

Cooking Method: Boiling, Simmering Cuisine: American, Mexican Courses: Gluten free, Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 720

Best Season: Summer

Ingredients

Servings

• 2 tomatoes Green tomatoes
• 2 tomatoes Red tomatoes
• 1 cup Corn kernels
• 1 medium Onion
• 2 cloves Garlic cloves
• 4 cup Vegetable broth
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 6 leaves Fresh basil leaves
• 2 tablespoon Lime juice

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic cloves. Cook until onion becomes translucent.
2. Add green tomatoes, red tomatoes, and corn kernels. Stir and cook for 5 minutes.
3. Pour vegetable broth into the pot. Season with salt and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Remove the pot from heat and let it cool slightly. Use an immersion blender or regular blender to puree the soup until smooth.
5. Return the soup to the pot and reheat over low heat. Stir in fresh basil leaves and lime juice.
6. Serve hot and garnish with additional basil leaves if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 24g8%

Sugars 8g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.