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Easily Vegan Creamy Tomato and Corn Soup

Posted Dec 06 2012 8:52pm

I was inspired to make this soup last weekend by a post from White on Rice Couple . Most of the time, I look for recipes that are unique, from scratch, and require interesting mixtures of ingredients. When I saw that these very talented bloggers were willing to take a night off and make soup from canned ingredients …well, gosh darn it, I was too!

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Creamy Tomato and Corn Soup

by Every Little Thing

Keywords: saute entree side soup/stew appetizer vegan vegetarian gluten-free Christmas Thanksgiving winter fall

Ingredients (serves 2-4)

Instructions

Add butter to medium-sized pot and heat over medium. When butter is melted, add onion and cook until translucent and soft. Add garlic and cook for another 2 minutes.

Add tomatoes (with juices) and cook, mixing with onions and garlic, for about 2 minutes. Add corn, milk, and adobo sauce (or spices), stirring to combine. Slowly bring to a boil over medium-high heat. Reduce heat and let simmer for 5-10 minutes, until the flavors are well combined.

Add green onion, saving a handful for garnish, and salt and pepper to taste. Serve warm garnished with green onion and croutons, bread, or crackers!

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I adapted the original recipe, mainly because I just couldn’t do the creamed corn. Ideally, I’d want fresh corn, cut from the cob. Not so fresh in December (though it has been warm enough…), so typically I’d settle for frozen, organic. However, I wanted the original message of this recipe to ring true:

There are times when you come home and want something quick and uncomplicated. And fixing up a meal from canned ingredients doesn’t automatically make you a Sandra Lee. – White on Rice Couple

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This soup exemplifies a hard-worked day and a cold winter’s night. Use the ingredients you have on hand. I happened to have an opened can of chipotles in adobo sauce, but added a substitute since I would assume most people aren’t crazy about food and have random chipotles in adobo sauce in a Pyrex in their fridge…

…anyway. Combine what you like in this soup, but make sure corn, tomatoes, and milk (or milk substitute) create the basis. I actually had extra cubed ham (yes, still from Thanksgiving…), so I threw that in.

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Scallions thrown on top add a wonderful fresh, green element. Serve with crusty bread and a warm blanket!

Do you have any go-to, pantry items for hard-worked days and cold nights?

The post Easily Vegan Creamy Tomato and Corn Soup appeared first on Every Little Thing .

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