Green and Red Tomato Soup Recipe

By Dr. Ben Kim on September 22, 2007

Not sure what to do with a batch of green tomatoes that the cool fall season just isn't going to allow to turn red? Try combining them with some red tomatoes from the market, along with some fresh corn kernels, to make this delicious green and red tomato soup.

The quantities listed in the ingredients section produce approximately 6-8 small bowls of soup.

Ingredients:

4 green tomatoes, roughly chopped
4 red tomatoes, roughly chopped
2 cups fresh corn kernels
6 cups vegetable broth
2 tablespoons extra-virgin olive oil
1 yellow onion, chopped
1 clove garlic, minced
Sea salt and pepper, to taste

Directions:

In a large pot, heat the extra-virgin olive oil over medium heat. Saute onion and garlic until both are soft.

Add tomatoes and corn. Cook over medium heat for 5 minutes.

Add vegetable broth, reduce heat to low-medium, and cook until broth is heated through.

Season with sea salt and pepper.

Enjoy this delicious end-of-summer soup with some whole grain toast and avocado slices on the side.

For a heavier meal, simply add some cooked rice to this soup to turn it into a rice and tomato stew.

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