I rate this a 10 out of 10, it is so good. 1 medium uncooked onion(s), chopped 14 1/2 oz canned diced tomatoes 1 1/2 cup(s) vegetable broth, reduced-sodium 2 Tbsp canned tomato paste 1 cup(s) frozen corn kernels, thawed 1 cup(s) fat free skim milk 1/2 tsp Cajun seasoning 1/4 tsp black pepper, freshly ground 1/4 tsp hot pepper sauce Instructions Spray a large nonstick saucepan with canola oil nonstick spray and set over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the tomatoes, broth, and tomato paste; bring to a boil. Reduce the heat and simmer, covered, 15 minutes. Transfer to a blender and puree. Return to the saucepan and stir in the corn, milk, seasoning, pepper, and pepper sauce. Simmer until the soup is heated through. Yields about 1 1/4 cups per serving. I added 1 tsp of fat free sour cream and some shredded mozzerela cheese. I also used fresh corn on the cob cut off and fat free chicken broth.
Posted on: Thu, 15 Aug 2013 22:07:31 +0000
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