Italian Tomato-Corn Soup - cooking recipe

Ingredients

1 (10 ounce) package frozen whole kernel corn, thawed
2 teaspoons dried Italian seasoning
1 tablespoon roasted garlic-flavored vegetable oil (see tip below)
1 (14 ounce) can chicken broth
1 (10 3/4 ounce) can tomato soup, undiluted
1/2 teaspoon pepper

Preparation

Saute corn and Italian seasoning in hot oil in a large saucepan over medium-high heat 2 minutes.
Add broth and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
The roasted garlic-flavored oil adds a robust flavor to the soup, but you can use a tablespoon of regular vegetable oil instead, along with a dash of garlic powder.