Recipe courtesy of Ellie Krieger
Creamy Corn and Vegetable Soup
Total:
25 min
Active:
15 min
Yield:
6 servings, 1 1/2 cups per serving
Level:
Easy

Nutrition Info

Healthy
Total:
25 min
Active:
15 min
Yield:
6 servings, 1 1/2 cups per serving
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • 4 cups fresh corn kernels or 2 (10-ounce) packages frozen, thawed
  • 2 cups nonfat milk
  • 1 tablespoon olive oil
  • 1 large onion, diced (about 2 cups)
  • 1 medium red bell pepper, seeded and diced (about 1 cup)
  • 1 medium zucchini, (about 1/2 pound) diced
  • 2 cups low-sodium chicken or vegetable broth
  • 2 plum tomatoes, seeded and diced
  • 3/4 teaspoon salt
  • Freshly ground black pepper
  • 1/2 cup fresh basil leaves, cut into ribbons

Directions

Put 2 cups of the corn and the milk into a blender or food processor, until smooth. Set aside.

Heat the oil in a large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes. Add the remaining 2 cups of corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.

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