Mexican Tomato Soup

• by Lily Convey
• December 08, 2020
• 0 min read

Ingredients

• 4 cups of diced tomatoes
• 1 cup of corn kernels
• 1 onion, chopped
• 2 cloves of garlic, minced
• 4 cups of vegetable broth
• Salt & pepper to taste

Instructions

1. In a large pot, sauté onions and garlic until translucent.
2. Add diced tomatoes and corn, cooking for another 5 minutes.
3. Pour in vegetable broth and bring to a boil.
4. Reduce heat and simmer for 20 minutes.
5. Season with salt and pepper.
6. Serve hot, garnished with fresh herbs.

Enjoy!

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