Creamy Corn and Vegetable Soup

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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