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5 from 1 vote

Kim-Julie Hansen's Corn & Tomato Soup

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Soup
Cuisine: gluten free, soy free, tree nut free, vegan
Servings: 1 -2 servings
Author: Kim-Julie Hansen


For the Cooked Veggie Mix (makes 4 servings):

  • 1 large onion chopped
  • 2 garlic cloves minced
  • 2 tablespoons olive oil
  • 1 zucchini diced
  • 1 bell pepper diced
  • 1 cup Brussels sprouts halved
  • 2 celery stalks chopped (I substituted shredded cabbage, because it's what I had)
  • 2 carrots chopped
  • 2 green onions chopped
  • 1/2 teaspoon sea salt
  • Pinch of ground black pepper

For the Corn & Tomato Soup (makes 1 generous or 2 small servings):

  • 1 serving Cooked Veggie Mix above
  • 1 cup corn kernels
  • 2/3 cup diced tomatoes
  • 1/2 cup veggie broth
  • Sea salt and ground black pepper
  • 1 avocado diced
  • Fresh herbs of choice for garnish
  • 1 teaspoon olive oil


  • To make the Cooked Veggie Mix, saut√© the onion and garlic in the oil in a large pan or pot over medium to high heat for 2 minutes. Add all of the remaining ingredients and cook for another 7 minutes. Let cool and store in an airtight container in the fridge.
  • To make the soup, cook the veggie mix, corn, tomatoes, and broth in a pot over medium to high heat for 5 minutes. Transfer to a bowl. Season with salt and pepper. Top the soup with the avocado, herbs, and a drizzle of olive oil.


Excerpted from VEGAN RESET © 2018 by Best of Vegan LLC. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.