Try this Corn And Tomato Soup recipe, or contribute your own.
Suggest a better descriptionMelt 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
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Serving Size: 1 Serving (250g) | ||
Recipe Makes: 6 servings | ||
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Calories: 18 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 940.7mg | 32 % | |
Potassium 14.5mg | 0 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 4.3g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 18
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