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Tomato Corn Soup Recipe
|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|
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 mg
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
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.