Green and red tomato and corn soup

    25 min

    Like most recipes that use green tomatoes, this is American in origin. I use chicken stock, but for a purely vegetarian version, use vegetable stock. I serve the soup sprinkled with freshly grated mature cheddar and ideally a warm crusty bread.

    London, England, UK
    6 people made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 1 onion, finely chopped
    • 2 cloves garlic, crushed
    • 1.5 teaspoons ground cumin
    • 1 good pinch chilli flakes
    • 4 red tomatoes, seeded and chopped
    • 4 green tomatoes, seeded and chopped
    • 125g frozen sweetcorn
    • 1.5L chicken stock
    • salt and pepper to taste

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat the oil in a pan and add the onion and garlic, fry until onion is soft. Add cumin and chilli flakes, fry briefly until the cumin is fragrant. Add both red and green tomatoes, stir for another 5 minutes. Finally add sweetcorn and stock, and bring to the simmer for 2 minutes. Season to taste and serve hot.


    Easily serves 6, with a lot of bread will serve 8 as a good brunch.

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    Reviews in English (1)


    Removing the pips was maybe not essential but it made a tasty thin soup. Overall a success..  -  01 Nov 2016