Cajun Tomato Soup
- Total Time
This zesty soup gets its taste of the bayou from the Cajun seasoning—a blend of cayenne, paprika, garlic, and onion—and hot pepper sauce.
uncooked onion(s)1 medium, chopped
canned diced tomatoes14 ½ oz
fat free vegetable broth1 ½ cup(s), reduced-sodium
canned tomato paste2 Tbsp
frozen corn kernels1 cup(s), thawed
fat free skim milk1 cup(s)
Cajun seasoning½ tsp
black pepper¼ tsp, freshly ground
hot pepper sauce¼ tsp
- Spray a large nonstick saucepan with canola oil nonstick spray and set over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the tomatoes, broth, and tomato paste; bring to a boil. Reduce the heat and simmer, covered, 15 minutes. Transfer to a blender and puree. Return to the saucepan and stir in the corn, milk, seasoning, pepper, and pepper sauce. Simmer until the soup is heated through. Yields about 1 1/4 cups per serving.