Winter Tomato Corn Soup
via White on Rice Couple
1 (10 oz) can diced tomatoes, if you use salt-free then add salt to taste
1 (10 oz) can creamed corn
1 cup skim or low fat milk
1/2 medium onion, minced
3 cloves garlic, minced
2 Tablespoons olive oil
about 3-4 green onion stalks, chopped
additional salt and pepper to taste
Heat medium pot, add olive oil. Once oil is hot, add onion and garlic and cook until transluscent.
Add canned tomatoes. Cook for about 3 minutes until combined well with onion/garlic mixture.
Add canned creamed corn and milk. Stir to combine evenly, then slowly bring to boil.
Reduce heat, add green onions and salt/pepper to taste.
Cook for about 5 minutes until soup is combined well.