Creamy Soy Corn Soup
(28)
  • Number of Servings: 1
Ingredients
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 celery stalks, chopped
  • 8 cups frozen corn, thawed
  • 1 teaspoon thyme, dried
  • 4 cups vegetable stock
  • 4 cups soy milk
  • 12 oz. firm silken tofu
  • 1 tablespoon sugar
  • salt and pepper to taste
Directions
1. In medium saucepan, cook onions in olive oil. Cook until onions appear translucent. Do not allow onions to brown. Add diced celery. Continue to cook until celery softens. Add corn, soy milk, vegetable stock, sugar, and thyme. Cook until corn is soft.



2. Place soup mixture and drained tofu into blender. Pulse until mixture is smooth.



3. Return to sauce pan and reheat.



Makes 4 servings.
Nutritional Info Amount Per Serving
  • Calories: 294.6
  • Total Fat: 8.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 541.9 mg
  • Total Carbs: 50.6 g
  • Dietary Fiber: 8.1 g
  • Protein: 12.9 g

Member Reviews
  • CD4091560
     I liked this soup will use salt substitute when i make it again to cut down salt intake - 6/25/09
  • CD4051125
     This makes a lot of soup! I think it would be better halfed. I also thought it was a little bland. Maybe add green chilis or something. It was very creamy and filling though. I liked it and will experiment with how to make it more flavorful. - 1/26/09
  • JUELIE1
     This sounded interesting but while it was filling it just didn't taste very good. - 1/22/09
  • ANNIEMARIE6
     I have cut the reciepe in half but is still delicious - 1/21/09
  • CHERH269
     This soup is good but I used real milk since I am allergic to soy and added some red and green sweet peppers for flavor and color. - 1/21/09
  • FIREWIFE9900
     This is great!!! Also, my daughter has a dairy allergy, so this is perfect!!! Might substitute chicken for tofu, though! Not a huge tofu fan. - 1/21/09
  • JONNAA
     It made ALOT of soup. But, I am going to freeze some for later. But, I will add more spices before freezing. It will taste good on a cold day. - 10/1/08
  • TLRAMJR
     I put in light soy milk and figured the calories as if there were 8 servings: 225 calories for about 1.5 cups. Very good tasting and I'll also try it with the chicken broth (low sodium), sounds good. - 8/12/08
  • AEROBICON
     This is a good recipe to get your soy protein in. Yes, it's got lots of carbs, but most come from corn and the soy products, not added sugars or refined starches. I did add some extra spices and seasonings, because I like my foods very flavorful. - 2/1/08
  • DEMURALIST
     this soup was easy, but in the end bland. It was missing something, I added hot sauce and dried chiles and still could not get it to real flavorful. Not bad, just not great. - 9/5/07
  • HEALTHYDESIRE
     This gave a large amount for each serving. I was surprised at how good this was with soy milk and tofu! - 3/14/10
  • KATJADE44
     I will get to ingredients and make this for dinner. - 3/2/10
  • MELINKY
     what's the point in adding the sugar?
    And why is the sodium so high? - 1/21/09
  • SOCKKNITTER
     I make soup a lot & have made corn chowder before but I add chunky yams or potatoes & more pepper. I'm willing to try Tofu & I think this is a good basic recipe for any veggie soup. I'd add fresh biscuits or whole grain buns too. - 1/21/09
  • KITTYSPARK
     I love soup. This is a very good recipe. Thank you for sharing. - 1/21/09
  • PLA1237
     This recipe sounds real good. I'm not that big of a tofu fan, but with it being processed in the blender I don't think anyone will even know its there. A stalk of celery is the whole celery. A rib of celery is the individual pieces that make up the celery. So it should read 3 ribs of celery. - 1/21/09
  • DMSGLASS
     I may try this soup, but I don't think I would cream the corn and onions. We like the substance of the vegetables in our soups, not a big fan of cream soups (if I want my teenage sons to eat it!) - 1/21/09
  • SNOEBUD
     can you freeze soup when you add milk to it I would think the milk would seperate - 1/21/09
  • 53PINKROSES
     To those who think these are large servings...Don't forget that alot of this(stock & milk, e.g.) is water which evaporates. That prbly puts it down to about 4 cups less than what you think, so 3 or so cups of soup is a reasonable serving.
    This is similar to a recipe I make and it's very tasty! - 1/21/09
  • NEVADA_SLIM
     I think this makes a huge amount of soup. I would like someone in the recipe area to check the serving size and the nutritional information. 4 cups plus 4 cups plus 8 cups corn.....this is a lot of soup..a lot more than for 4 people. - 7/31/08
  • MARSHA48
     Sounds good to me. - 7/28/08
  • SPROUT
     Vegetable stock could be changed to chicken stock for a bit more flavor. But corn has a delicate sweet good flavor all its own. I'm gonna try it. My hubby loves a good corn soup. - 7/28/08
  • MOOKBALL
     If I'm gonna eat soup I would rather keep it in the 100-150 calories per cup range. This is asfully high in calories, 1/4 my dail allowance. I'll pass. - 7/25/08
  • CARRENK
     I look forward to trying it: I love corn soups. What's the serving size on this, though? With the volume of ingredients (8 cups of liquid, 8 cups of corn, 12 oz. tofu) it seems like it should make more than 4 servings. - 7/25/08
  • LGLANDT
     I'm not a big fan of tofu, but other than that I would definatley try it. I need lots of carbs becuase of working out. I shoot for my carbs doubling my protein. - 7/25/08



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