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Creamy Corn and Vegetable Soup
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
6 servings, 1 1/2 cups per serving
Level:
Easy

Nutrition Info

Healthy
Total:
25 min
Prep:
15 min
Cook:
10 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

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