Cajun Tomato Soup

Yield: 4 servings ( Serving Size: 1 1/4 cups )
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  • 1 medium uncooked onion, chopped
  • 14-1/2 ounce(s) canned diced tomatoes
  • 1 1/2 cup(s) vegetable broth, reduced sodium
  • 2 tablespoon(s) canned tomato paste
  • 1 cup(s) frozen corn kernels thawed
  • 1 cup(s) fat free milk
  • 1/2 teaspoon(s) Cajun seasoning
  • 1/4 teaspoon(s) black pepper, freshly ground
  • 1/4 teaspoon(s) hot pepper sauce


  1. Spray a large nonstick saucepan w/canola oil nonstick stray and set over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about t 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.
December 2013

This recipe is a personal recipe added by mbinkansas and has not been tested or endorsed by MyRecipes.

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