An Cooking

Cajum Tomato Soup

4 1.25 cup servings 2 points/core



1 onion, chopped

1 (14 1/2 oz) can diced tomatoes

1 1/2 cup reduced sodium vegetable broth

2 tbsp. tomato paste

1 cup thawed frozen corn kernels

1 cup fat-free milk

1/2 tsp cajum seasoning

1/4 tsp freshly ground pepper

1/4 tsp hot pepper sauce



Spray a large nonstick saucepan with canola oil nonstick spray and set over medium-high heat, add 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.



from Weight Watchers TurnAround Cookbook, page 49



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