in Soup Recipes

Tomato soup with zucchini, peppers and corn

updated

Spread the love

Ingredients for 4 servings:

  • 1 onion(s)
  • 1 garlic clove(s)
  • 1 can tomatoes, pureed
  • 1 can tomatoes, chopped
  • 1 oil
  • 1 zucchini
  • 1 bell pepper(s)
  • 1 small can of corn, 220 g, drained
  • salt and pepper
  • Paprika powder, hot
  • Chili powder or 1 small, chopped chili pepper
  • 2 tbsp orange juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegan

Peel and chop the onions and garlic. Wash and chop the zucchini and bell peppers. Heat 1 tablespoon of oil in a large pot. Sauté the onions and garlic until translucent. Add the tomatoes and stir well. Simmer for about 5-10 minutes, then add the zucchini, bell peppers, and corn to the pot. Add the seasonings. If you like it a little fruitier, add orange juice. Simmer for a few more minutes until the zucchini is tender. Season to taste.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Cheeseburger pizza

Handkäse and apple tartar