Corn and Tomato Soup

1 tablespoon butter
½ small onion
1 clove garlic, pressed or minced
¼ teaspoon freshly ground pepper
1 tablespoon chopped fresh sage leaves or 1 teaspoon dried, crushed
1 cup stock
1 can (12 ounces) evaporated skim milk
1 cup fresh or frozen corn kernels
1 tablespoon cornstarch
2 tablespoons cool water
2 large tomatoes, peeled and diced, or 1 can (14 ½ ounces) ready-cut
tomatoes, undrained
Fresh sage leaves for garnish, optional

Melt butter 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, 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.

Serve garnished with fresh sage leaves.

Prep time: 10 minutes Cook time: 30 minutes

Serves 4.

Susan
from Healthy Cooking for People who Don’t Have Time to Cook by Jeanne Jones

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