# 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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