Creamy Corn and Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 C. Fresh or Frozen corn kernels2 C. Nonfat milk1 T. Olive oil1 large onion, diced (about 2 cups)1 medium red pepper, diced1 medium zucchini, diced2 C. low sodium chicken broth or vegetable broth2 plum tomatoes, seeded and diced3/4 t. saltFreshly ground black pepper1 T. dried basil
Put 2 cups corn and milk into a blender, process until smooth. Set aside.
Heat oil in a large soup pot over a medium high heat. Add 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 basil.
Number of Servings: 6
Recipe submitted by SparkPeople user GRANNY2.
Heat oil in a large soup pot over a medium high heat. Add 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 basil.
Number of Servings: 6
Recipe submitted by SparkPeople user GRANNY2.
Nutritional Info Amount Per Serving
- Calories: 183.1
- Total Fat: 3.6 g
- Cholesterol: 3.3 mg
- Sodium: 662.7 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 4.6 g
- Protein: 7.6 g