Tomato With Sweet Corn Soup Recipe

Name: Tomato With Sweet Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 can golden sweet corn; 1 c. diced tomatoes (1/2 x 1/2-inch); 1/2 c. mushroom, sliced; 1/3 c. lima beans or green peas; 6 c. soup stock; 2 Tbsp. oil; 2 tsp. salt; 1/2 Tbsp. wine; 4 Tbsp. cornstarch (make paste); 4 Tbsp. water (make paste); 1 egg white

Servings: persons

1/2 can golden sweet corn
1 c. diced tomatoes (1/2 x 1/2-inch)
1/2 c. mushroom, sliced
1/3 c. lima beans or green peas
6 c. soup stock
2 Tbsp. oil
2 tsp. salt
1/2 Tbsp. wine
4 Tbsp. cornstarch (make paste)
4 Tbsp. water (make paste)
1 egg white

1
Heat oil in frying pan.
2
Sprinkle in wine and pour in soup stock immediately, then add sweet corn and mix well.
3
Cook until soup boils.
4
Season with salt.
5
Add mushrooms, tomatoes and lima beans.
6
When it boils again, reduce the heat to low and pour in the cornstarch paste slowly.
7
Stir well until thickened.
8
Beat egg white and sprinkle into soup carefully.
9
Turn off heat immediately.
10
Pour into soup bowl and serve.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 can golden sweet corn, 1 c. diced tomatoes (1/2 x 1/2-inch), 1/2 c. mushroom, sliced, 1/3 c. lima beans or green peas, and more.

Yes, Tomato With Sweet Corn Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato With Sweet Corn Soup

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