Okra and Tomato Soup

Okra and Tomato Soup
Okra and Tomato Soup. Diana Rattray
  • 35 mins
  • Prep: 10 mins,
  • Cook: 25 mins
  • Yield: 4 Servings
Ratings (23)

Cajun or Creole seasoning adds spice to this flavorful okra soup. Serve this tomato soup with cornbread or muffins for lunch, or serve it along with a sandwich or hearty salad for a delicious family meal. For a vegetarian soup, use vegetable broth instead of chicken broth.

The combination of tomatoes and okra is common because the flavors are so complementary.  This is just one of many ways to use fresh okra and canned or fresh tomatoes. If you have an abundance of both vegetables you might also want to try this recipe for roasted okra and tomatoes or the stewed tomatoes with okra.

What You'll Need

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 green onions, thinly sliced, white and green parts separated
  • 1 small clove garlic, minced
  • 1 rib celery, sliced
  • 2 cups chicken broth
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 8 to 10 ounces okra, about 3 to 4 cups sliced, fresh or frozen, thawed
  • 1 cup corn kernels (fresh, canned, or frozen thawed)
  • 1 teaspoon Cajun seasoning
  • Dash freshly ground black pepper

How to Make It

  1. In a medium saucepan, heat olive oil and butter over medium-low heat.
  2. Add the white parts of the green onion, garlic, and celery; sauté, stirring, until celery is tender.
  3. Add chicken broth, tomatoes, sliced okra, corn kernels, Cajun seasoning, and pepper.
  4. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 to 30 minutes, or until okra is tender.
  5. Add the sliced green onion tops and salt, to taste.

    Expert Tips

    Replace the canned diced tomatoes with fresh diced tomatoes, seeds removed.