Corn and Tomato Soup

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* Exported from MasterCook II *

 

Corn And Tomato Soup

 

Recipe By : Buffalo News

Serving Size : 6 Preparation Time :0:00

Categories : Corn Soup

Tomato

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Tbs Butter Or Corn Oil Margarine

1/2 Small Onion -- finely chopped

1 Clove Garlic -- pressed

1/4 Tsp Freshly Ground Black Pepper

1 Tbs Chopped Fresh Sage Leaves -- or 1 tsp dried

1 Cup Vegetable Stock

1 12 Oz Can Evaporated Skim Milk -- see note

1 Cup Corn, Fresh, Frozen Or Canned

1 Tbs Cornstarch

2 Tbs Cool Water

1 14 Oz Can Tomatoes, Undrained, Or Fresh Tomatoes

Fresh Sage Leaves For Garnish -- optional

 

Melt the butter or margarine in a heavy saucepan. Add the onion and

garlic and cook, covered, over low heat until the onion is soft and

translucent, about 5 minutes. Add the pepper, sage, vegetable stock and

milk and bring to a boil. Reduce heat to low and simmer, uncovered, for 10

minutes. Add the corn and bring back to a boil. Reduce heat to low and

simmer, uncovered, for 10 more minutes.

Dissolve the cornstarch in the cool water and add it to the soup, mixing

thoroughly. Stir soup until thickened. Remove from the heat and stir in

the tomatoes.

To serve, spoon 3/4 cup of soup into each of 6 bowls and garnish with

fresh sage leaves if desired. Makes 6 servings.

Per serving: 125 calories, 2g fat, 7g protein.

Note:

Vegans might want to try soy milk in this recipe.

 

 

 

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