South African Corn & Tomato Soup
I don’t know why, but for years I never made soup. I think I thought it was hard, which is funny now that I make them. Soup is so easy. It’s filling, good for you (usually) and I am constantly finding new ones to try.
Ingredients
- 1 tablespoon unsalted butter
- 1 cup onion, chopped
- 2 teaspoons kosher salt, divided
- 2 large tomatoes, beefsteak, ripe, cored, coarsely chopped
- 3 cups frozen corn kernels (or fresh corn kernels from 4 cobs)
- 14-3/4 ounces canned cream-style white corn
- 12 ounces fat-free evaporated milk
- 3 cups chicken broth
- 1/4 teaspoon black pepper
- 1/2 cup fresh basil, cut into ribbons
Directions
- In a large saucepan over medium-high heat, melt butter. Add onions and 1 teaspoon salt; cook, stirring frequently, until onions are extremely soft, about 10 minutes.
- Stir in tomatoes; cook for 5 minutes more.
- Add both types of corn, milk, broth, remaining teaspoon salt and pepper; simmer for 15 minutes so flavors can combine. Top each serving with basil.
Yields 1-1/4 cups soup and 1 tablespoon basil per serving. Serves 6. WW PointsPlus Value: 5
I forgot to pick up fresh basil, so with the last addition I threw in some dried basil. Fresh would be better. I thought the recipe could use a bit of a kick – so when I reheated some leftovers I added some cayenne pepper. I think next time I’ll try out some different additions to add flavor.
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