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

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.

Pairs well with Sauvignon Blanc

IDEAS YOU'LL LOVE

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Creamy Cucumber Salad

Recipe courtesy of Ina Garten

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Vegetable Fritto Misto with Lemon Mayonnaise

Recipe courtesy of Giada De Laurentiis

Hangover Soup

Recipe courtesy of Guy Fieri

Crispy and Creamy New Potato Pie

Recipe courtesy of Tyler Florence

Creamy Cheese Grits

Recipe courtesy of Ree Drummond

French Onion Soup

Recipe courtesy of Tyler Florence

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking