Recipe courtesy of Michele Urvater
Corn and Tomato Broth
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 370
- Total Fat
- 20
- Saturated Fat
- 3
- Carbohydrates
- 40
- Dietary Fiber
- 4
- Sugar
- 17
- Protein
- 14
- Cholesterol
- 11
- Sodium
- 538
Ingredients
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
Directions
- 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.
- 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.