Photo: Creamy Corn and Vegetable Soup Recipe
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.
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By lotherapist
palisades park, NJ
on May 08, 2013
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Very healthy and delicious! I won't feel guilty having seconds. I wish the recipe is a bigger portion. If one finds the soup to be too bland, try seasoning the veggies when you cook them instead of waiting until the step when liquids are added.
By bev90210
Methuen, MA
on April 15, 2013
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It was good, but the veggies were mushy I followed the instructions, I will not be making this again. Also it was not creamy at all. I added some hot sauce for some taste other than that it was alright but it does not deserve 5 stars
By Chef rstrass
Riverside, CA
on September 21, 2012
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This soup was WAY TOO SWEET! It didn't have any flavor no matter what I put in it. The corn over powered all the vegetables. Will NOT be making this again.
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