Corn-Tomato Soup
- Number of Servings: 140
Ingredients
Red Ripe Tomatoes, 4 poundsOnions, raw, 1 large, dicedChicken stock, 4 cupGarlic, 4 cloveCilantro, fresh, 1.5 cups choppedSweet Corn, Fresh, 8 ears, corn removed from cobsExtra Virgin Olive Oil, 4 tbspGranulated Sugar, 2 TbspStewed Tomatoes, 1 large can (29 oz)Red Pepper Flakes (1 tsp)Salt/Pepper to taste
Heat olive oil in pan, add onions and garlic and cook til onions are translucent. While onions and garlic are cooking, cut tomatoes into 1 in. cubes and quarter, then slice zucchini into 1/2 in slices. Add 1 tbsp to zucchini and put in strainer over a bowl to catch water that comes out of it.
Add tomatoes to pan and cook until soft/bursting. Remove from pan into blender. Puree cooked and stewed tomatoes (may take a few batches) and add back to pan. Add sugar, cilantro, corn, chicken stock and red pepper flakes. Add salt/pepper to taste. I did not pre-cook the corn, because it added a nice crunchy consistency.
Simmer until soup reaches desired consistency.
Recipe gives 1 oz as one serving for measurement purposes. Makes approximately 140 ounces of soup.
Number of Servings: 140
Recipe submitted by SparkPeople user MARGARITAMAE.
Add tomatoes to pan and cook until soft/bursting. Remove from pan into blender. Puree cooked and stewed tomatoes (may take a few batches) and add back to pan. Add sugar, cilantro, corn, chicken stock and red pepper flakes. Add salt/pepper to taste. I did not pre-cook the corn, because it added a nice crunchy consistency.
Simmer until soup reaches desired consistency.
Recipe gives 1 oz as one serving for measurement purposes. Makes approximately 140 ounces of soup.
Number of Servings: 140
Recipe submitted by SparkPeople user MARGARITAMAE.
Nutritional Info Amount Per Serving
- Calories: 17.4
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 16.7 mg
- Total Carbs: 3.1 g
- Dietary Fiber: 0.5 g
- Protein: 0.6 g
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