Creamy Corn and Vegetable Soup

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 6 servings, 1 1/2 cups per serving
  • Nutrition Info
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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

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