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Tomato Corn Soup

Heart.Foods's picture
Ingredients
  Acceptable margarine 1 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Canned no salt added whole tomatoes 14 1⁄2 Ounce, crushed (1 can)
  Canned no salt added cream style corn 17 Ounce (1 can)
  Skim milk 2 Cup (32 tbs)
  Salt 1⁄4 Teaspoon (optional)
  Bouquet garni 1⁄2 Teaspoon
Directions

In a heavy saucepan over medium-high heat, melt margarine.
Add onion and saute 5 minutes.
Add crushed tomatoes.
Bring to a boil, reduce heat and simmer 15 minutes.
Add corn and stir well.
Heat until hot, about 5 minutes.
Process mixture in a blender or the work bowl of a food processor fitted with a metal blade until smooth.
Return to pan and add milk, salt and bouquet garni.
Heat just to boiling point.
Remove from heat and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Corn

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 783 Calories from Fat 175

% Daily Value*

Total Fat 21 g32%

Saturated Fat 4.6 g23%

Trans Fat 0 g

Cholesterol 28.2 mg9.4%

Sodium 918 mg38.3%

Total Carbohydrates 131 g43.8%

Dietary Fiber 8.5 g33.8%

Sugars 63.3 g

Protein 35 g70.3%

Vitamin A 31.9% Vitamin C 63.5%

Calcium 92.9% Iron 8.7%

*Based on a 2000 Calorie diet

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Tomato Corn Soup Recipe