Tomato Corn Soup
|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|
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.