Creamy Corn and Vegetable Soup

Name: Creamy Corn and Vegetable Soup
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings, 1 1/2 cups per serving
Cuisine: american
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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Level: Easy
Total: 25 min

Prep: 15 min
Cook: 10 min

Yield: 6 servings, 1 1/2 cups per serving

Level: Easy
Total: 25 min

Prep: 15 min
Cook: 10 min

Yield: 6 servings, 1 1/2 cups per serving

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.