Tomato-corn soup

Yield: 1 Servings

Measure Ingredient
3 Onions or to taste (up to 4)
2 teaspoons Oregano; dried
1 teaspoon Thyme; dried
15 mediums Fresh tomatoes; about (or (1) 28 oz can crushed tomatoes and 3 fresh ones, as a garnish, chopped and added after any pureeing you might fancy)
4 cups Water; veggie stock, chicken stock, white wine for part of it
2 cups Corn kernels; fresh or frozen
¼ cup Minced parsley
White pepper

chop what must be chopped and dump into your soup pot. I prefer to puree the tomatoes before I add them. But you can do it when you prefer. I would recommend that you do it before you add the corn however.

Variations:

Tomato and Corn "Chowder": terrific on a hot day with plain non fat yoghurt. Of course, you may use milk or cream if you desire Posted to fatfree digest V97 #179 by Gloriamarie Amalfitano <gma@...> on Aug 14, 1997

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