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Corn and Vegetable Soup
Course: Soup
Servings: 4
Calories: 168 kcal
Ingredients
  • 4 cups Corn fresh or frozen
  • 2 cups Milk nonfat
  • 1 tablespoon Olive oil
  • 1 large Onion diced
  • 1 large Red bell pepper diced
  • 1 medium Zucchini diced
  • 2 cups Chicken or vegetable broth
  • 1/2 cup Tomatoes seeded and chopped
  • Salt and Pepper to taste
  • 1/2 cup Basil cut into ribbons
Instructions
  1. Place two cups of corn and all the milk into a food processor and blend thoroughly.
  2. In a pot, heat the oil and saute the onion and bell pepper until soft. Add the zucchini and cook for about 3 more minutes.
  3. Add the rest of the corn, all the broth and some salt and pepper. Bring to a simmer.
  4. Add the pureed corn and milk to the soup and warm through. Season with salt and pepper.
  5. When portioning the soup, garnish with basil.