Creamy Corn and Vegetable Soup (Ellie Krieger) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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:
1. Put 2 cups of the corn and the milk into a blender or food processor, until smooth. Set aside.
2. 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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