Creamy Corn and Vegetable Soup

1. 1

   Put 2 cups of the corn and the milk into a blender or food processor, until smooth.

2. 2

   Set aside.

3. 3

   Heat the oil in a large soup pot over a medium-high heat.

4. 4

   Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes.

5. 5

   Add the remaining 2 cups of corn and the broth and bring to a boil.

6. 6

   Add the pureed corn and tomatoes and cook until warmed through, but not boiling.

7. 7

   Add the salt and season with pepper.

8. 8

   Serve garnished with the basil ribbons.

* Per serving · 4 servings · Values may vary.