Tomato, Corn, and Okra Soup

Tomato, Corn, and Okra Soup

The Spruce / Rachel Riesgraf

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 4 servings
Yield: 4 bowls
Nutrition Facts (per serving)
175 Calories
9g Fat
21g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 175
% Daily Value*
Total Fat 9g 11%
Saturated Fat 3g 14%
Cholesterol 11mg 4%
Sodium 722mg 31%
Total Carbohydrate 21g 8%
Dietary Fiber 5g 19%
Total Sugars 9g
Protein 7g
Vitamin C 30mg 152%
Calcium 112mg 9%
Iron 2mg 9%
Potassium 577mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This tomato, corn, and okra soup is a Creole-style combination. You'll find the combination of okra and tomatoes frequently in Creole and Southern cooking. Okra has long been a classic Southern ingredient. The okra pod actually hails from Africa and was introduced in the U.S. in the early 1700s. The seeds of okra pods are mucilaginous, so it can have a rather slimy texture in some preparations. However, it is that particular property that helps thicken the soup slightly and makes it a bit heartier as a meal.

This recipe calls for Creole seasoning; however, Cajun seasoning will also work in a pinch. Both types of seasoning usually contain black pepper, salt, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, and paprika. However, Creole seasoning will have more paprika than Cajun seasoning, as well as sweet basil, celery seed, and white pepper.


  • 1 tablespoon unsalted butter

  • 1 tablespoon olive oil

  • 4 green onions, thinly sliced, divided

  • 1 small garlic clove, minced

  • 1 stalk celery, sliced

  • 2 cups unsalted chicken stock

  • 1 (14.5-ounce) can diced tomatoes, undrained

  • 10 ounces fresh or frozen okra, about 3 cups, sliced

  • 1 cup fresh, canned, or frozen corn kernels

  • 1 teaspoon Creole seasoning

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Tomato, Corn, and Okra Soup ingredients

    The Spruce / Rachel Riesgraf

  2. In a medium saucepan over medium-low heat, melt the butter with the olive oil. Add the white parts of the green onion, garlic, and celery; sauté until celery is tender.

    green onion, garlic, and celery in a pot with butter

    The Spruce / Rachel Riesgraf

  3. Add the chicken stock, tomatoes, sliced okra, corn kernels, and Creole seasoning.

    Tomato, Corn, and Okra Soup ingredients in a pot

    The Spruce / Rachel Riesgraf

  4. Bring the soup to a boil. Reduce the heat to low and cover the pan. Simmer for 20 to 30 minutes, or until the okra is tender.

    Tomato, Corn, and Okra Soup cooking in a pot

    The Spruce / Rachel Riesgraf

  5. Taste and season with salt and pepper, as desired. Sprinkle servings with the reserved green onion tops.

    Tomato, Corn, and Okra Soup

    The Spruce / Rachel Riesgraf


  • Replace the canned diced tomatoes with fresh tomatoes, diced and seeds removed.
  • It's easy to oversalt soup when adding a lot of ingredients. Premade stocks tend to have a lot of sodium, as well as canned tomatoes and corn. Wait until the soup has finished cooking before tasting and seasoning with salt and pepper.
  • Make a heartier soup with the addition of cooked diced chicken, ham, or shrimp.
  • For a vegetarian soup, use vegetable broth instead of chicken stock.
  • Before refrigerating, let the soup cool for 1 to 1 1/2 hours to room temperature. This helps maintain food safety standards when putting the soup in the cold fridge. It will last in the fridge, covered, for up to three days.
  • Double the recipe to make enough to freeze. Portion the soup into 1-cup freezer- and microwave-safe serving containers and freeze individually for up to six months. To reheat, simply microwave the container until hot.

Recipe Variations

  • To serve as a side dish, decrease the chicken stock to 1 cup.
  • Slow cooker variation: Combine all the ingredients, with the exception of the green onion tops, in the bowl of a large slow cooker and stir thoroughly to combine. Cover and set on low; cook for about 3 to 4 hours. Slice the green onions and top the soup with them right before serving.
  • Instant Pot variation: Set the Instant Pot to sauté and add the butter and olive oil to the bowl to heat. Add the white part of the green onions, the garlic, and celery. Sauté for about 2 minutes. Add the chicken stock, tomatoes, okra, corn, and Creole seasoning; cover the pot and turn the vent to the sealing position. Select manual, high pressure, and set the time to 2 minutes. When the time is up, let the pressure release naturally for 5 minutes. Carefully turn the knob to the venting position to release the remaining pressure. Garnish servings with the green onion tops.

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