Creamy Corn and Vegetable Soup Recipe

Name: Creamy Corn and Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Put 2 cups of the corn and the milk into a blender or food processor, until smooth.
2
Set aside.
3
Heat the oil in a large soup pot over a medium-high heat.
4
Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes.
5
Add the remaining 2 cups of corn and the broth and bring to a boil.
6
Add the pureed corn and tomatoes and cook until warmed through, but not boiling.
7
Add the salt and season with pepper.
8
Serve garnished with the basil ribbons.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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), and more.

Yes, Creamy Corn and Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Corn and Vegetable Soup

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