Creamy Corn and Vegetable Soup

2007, Ellie Krieger, All Rights Reserved
TOTAL TIME: 25 min
Prep: 15 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 6 servings, 1 1/2 cups per serving
LEVEL: Easy

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
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      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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      5

      Newest Ratings and Reviews

      Read all 4 reviews

      • on September 03, 2013

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        Very delicious. I cut the onion in half. I plan to make again since corn is plentiful right now. I am hoping it freezes well.

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      • on October 16, 2012

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        its good....

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      • on October 08, 2012

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        So creamy without adding any cream! This is such a light and healthy soup but seams hearty at the same time.

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