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.

IDEAS YOU'LL LOVE

Creamy Winter Vegetable Soup

Recipe courtesy of Rachael Ray

Tuscan Vegetable Soup

Recipe courtesy of Ellie Krieger

Curried Coconut Vegetable Noodle Soup

Recipe courtesy of Alicia M Ojeda

Tofu and Veggie Soup

Recipe courtesy of Bobby Deen

Creamy Corn Hush Puppies

Recipe courtesy of Nealey Dozier

Creamy Corn Cups ("Esquites")

Recipe courtesy of Marcela Valladolid

Creamy Corn Polenta

Recipe courtesy of Tyler Florence

Creamy Corn Empanadas: Humitas

Recipe courtesy of Daisy Martinez

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

So Much Pretty Food Here