Creamy Corn and Vegetable Soup

Creamy Corn and Vegetable Soup

Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 6 servings, 1 1/2 cups per serving

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

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.


Nutrition Information
Nutritional Analysis per Serving
Calories 180
Total fat 4g
Saturated fat 1g
Monunsaturated fat 2g
Polunsaturated fat 1g
Protein 8.5g
Carbohydrates 33g
Fiber 4g
Cholesterol 2mg
Sodium 365mg

Source: Ellie Krieger, Food Network