Creamy Corn and Vegetable Soup
Creamy Corn and Vegetable Soup
Author: The Chef
Cuisine: American
Recipe type: Main dish
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 ½ pound) diced
- 2 cups low-sodium chicken or vegetable broth
- 2 plum tomatoes, seeded and diced
- ¾ teaspoon salt
- Freshly ground black pepper
- ½ cup fresh basil leaves, cut into ribbons
Instructions
- 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.
Watch the recipe video here:
Ellie Krieger swears by this soup when she's craving something creamy!Save the recipe: https://foodtv.com/2WR52Ad!
Posted by Food Network on Saturday, June 22, 2019
