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Tomato Curry Soup

American.Kitchen's picture
Ingredients
  Canned creamed corn 8 Ounce (1 Can)
  Tomato soup 1 Can (10 oz)
  Milk 1 Cup (16 tbs)
  Curry powder 1 Teaspoon
  Pepper 1 Dash
  Salt 1⁄4 Teaspoon
  Parsley 1 Tablespoon, finely chopped
Directions

Put creamed corn in blender, cover and blend at high speed for one minute.
Add remaining ingredients, and blend for another minute.
Pour into sauce pan and heat on low flame, stirring occasionally.
When hot, pour into serving bowls and sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Vegetable

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4.153335
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 451 Calories from Fat 88

% Daily Value*

Total Fat 10 g15.2%

Saturated Fat 5.2 g25.8%

Trans Fat 0 g

Cholesterol 28.3 mg9.4%

Sodium 2376.6 mg99%

Total Carbohydrates 77 g25.6%

Dietary Fiber 10.1 g40.3%

Sugars 31.7 g

Protein 14 g28.8%

Vitamin A 48.7% Vitamin C 43.7%

Calcium 38.2% Iron 16.6%

*Based on a 2000 Calorie diet

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Tomato Curry Soup Recipe