I am going to be a little brief today, I have my favorite sister-in-law here for the weekend!

I got this one right off the WW site and it sounds yummo as Rachael would say…I love the part at the end about throwing in some shrimp to fancy it up!

Cajun Tomato Soup 

3 Points Plus (2 Points-old system)

4 Servings

This zesty soup gets its taste of the bayou from the Cajun seasoning—a blend of cayenne, paprika, garlic, and onion—and hot pepper sauce.

Ingredients

1 medium onion, chopped    

14 1/2 oz canned diced tomatoes    

1 1/2 c vegetable broth, reduced-sodium    

2 T canned tomato paste    

1 c frozen corn kernels, thawed    

1 c fat-free skim milk    

1/2 t Cajun seasoning    

1/4 t black pepper, freshly ground    

1/4 t hot pepper sauce    

Instructions

Spray a large nonstick saucepan with canola oil nonstick spray and set over medium-high heat. Add the 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. Yields about 1 1/4 cups per serving.

Notes

If you’re looking to fix something fancy, add 1/2 pound chopped peeled and deveined shrimp to the finished soup and simmer until the shrimp are just opaque in the center, about 2 minutes.