Recipe courtesy of Michele Urvater

Corn and Tomato Broth

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  • Level: Easy
  • Yield: 2 servings
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2 tablespoons olive oil

1/2 small onion, peeled

2 ripe tomatoes, seeded and chopped

3 cups chicken broth

2 ears fresh corn (or 1 to 1 1/2 cups of kernels)

2 to 3 tablespoons fresh lime or lemon juice

1/4 cup (packed) cilantro or parsley leaves, roughly chopped


  1. Heat the olive oil. Finely chop the onion and add to the pot. Cover and simmer for 5 minutes or until tender. While this is cooking, core the tomatoes, seed them and chop them, then add to the pot and simmer for 5 minutes.
  2. Add the chicken broth and bring to a simmer and while this is coming to a simmer, remove the corn kernels from the ears of corn; add them to the broth and simmer for 4 minutes. Remove the soup from the heat, add the lime or lemon juice and season to taste with salt and dried red pepper flakes. Garnish with cilantro or parsley.