Cajun Tomato Soup

Total Time
35 min
9 min
26 min
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 tomatoes

14½ oz

fat free vegetable broth

1½ cup(s), reduced-sodium

canned tomato paste

2 Tbsp

frozen corn kernels

1 cup(s), thawed

fat free skim milk

1 cup(s)

Cajun seasoning

½ tsp

black pepper

¼ tsp, freshly ground

hot pepper sauce

¼ tsp


  1. 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.


If you’re looking to fix something fancy, add 1/2 pound chopped peeled and deveined shrimp to the finished soup and simmer until the shrimp are just opaque in the center, about 2 minutes.

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