Free Recipe Corn And Tomato Soup
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Ingredients for Corn And Tomato Soup Recipe
1 tb Butter Or Corn Oil Margarine
1/2 sm Onion; finely chopped
1 Clove Garlic; pressed
1/4 ts Freshly Ground Black Pepper
1 tb Chopped Fresh Sage Leaves;
-or 1 tsp dried
1 c Vegetable Stock
1 12 Oz Can Evaporated Skim
-Milk; see note
1 c Corn; Fresh, Frozen Or
; Canned
1 tb Cornstarch
2 tb Cool Water
1 14 Oz Can Tomatoes;
-Undrained, Or Fresh
; Tomatoes
Fresh Sage Leaves For
-Garnish; optional
Corn And Tomato Soup Preparation
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. Recipe by: Buffalo News Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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