Creamy Soy Corn Soup

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3.6 of 5 (28)
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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

View full nutritional breakdown of Creamy Soy Corn Soup calories by ingredient
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Introduction

Creamy, sweet, and full of soy protein, this soup will satisfy whether served hot or cold. Creamy, sweet, and full of soy protein, this soup will satisfy whether served hot or cold.

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.



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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    I liked this soup will use salt substitute when i make it again to cut down salt intake - 6/25/09

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  • Good
    2 of 3 people found this review helpful
    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

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  • Bad
    2 of 2 people found this review helpful
    This sounded interesting but while it was filling it just didn't taste very good. - 1/22/09

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  • Very Good
    2 of 2 people found this review helpful
    I have cut the reciepe in half but is still delicious - 1/21/09

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  • 2 of 2 people found this review helpful
    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

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