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Okra and Tomato Soup

User Rating 5 Star Rating (1 Review)


Okra and Tomato Soup Recipe

Okra and Tomato Soup

Diana Rattray
Cajun or Creole seasoning adds spice to this flavorful okra soup. Serve this soup with cornbread or muffins for lunch, or serve it along with a sandwich or hearty salad for a delicious family meal.


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 green onions, with most of green, sliced
  • 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 (canned or frozen thawed)
  • 1 teaspoon Cajun seasoning
  • dash freshly ground black pepper
  • salt, to taste


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


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User Reviews

Reviews for this section have been closed.

 5 out of 5
Easy okra soup, Member hothill

Tasted wonderful. I made this for my picky 92 year old grandmother and she loved it. My only deviation from the recipe was to use thawed frozen okra. Great with cornbread.

8 out of 8 people found this helpful.

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