Creamy Corn and Vegetable Soup
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 6 servings, 1 1/2 cups per serving
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 180 calorie
- Total Fat
- 4 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 2 milligrams
- Sodium
- 365 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 4 grams
- Protein
- 8.5 grams
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- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 6 servings, 1 1/2 cups per serving
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 180 calorie
- Total Fat
- 4 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 2 milligrams
- Sodium
- 365 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 4 grams
- Protein
- 8.5 grams
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.
