Appetizers / Soups / Salads

Corn-Tomato Soup is for Soup.

Corn-Tomato Soup takes several minutes to prepare.

Corn-Tomato Soup takes several minutes to cook.

Corn-Tomato Soup makes 140 servings.

The ingredients for Corn-Tomato Soup are:

Red Ripe Tomatoes, 4 pounds
Onions, raw, 1 large, diced
Chicken stock, 4 cup
Garlic, 4 clove
Cilantro, fresh, 1.5 cups chopped
Sweet Corn, Fresh, 8 ears, corn removed from cobs
Extra Virgin Olive Oil, 4 tbsp
Granulated Sugar, 2 Tbsp
Stewed Tomatoes, 1 large can (29 oz)
Red Pepper Flakes (1 tsp)
Salt/Pepper to taste

Here is how you make Corn-Tomato Soup:

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: 140Recipe submitted by SparkPeople user MARGARITAMAE.

The nutritional information for Corn-Tomato Soup is:

• Servings Per Recipe: 140
• 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

The dietary needs meet for Corn-Tomato Soup is Vegetarian