Creamy Corn and Vegetable Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Creamy Corn and Vegetable Soup calories by ingredient
Introduction
From Ellie Krieger of Food Network6 1 1/2 c. servings From Ellie Krieger of Food Network
6 1 1/2 c. servings
Number of Servings: 6
Ingredients
-
4 C. Fresh or Frozen corn kernels
2 C. Nonfat milk
1 T. Olive oil
1 large onion, diced (about 2 cups)
1 medium red pepper, diced
1 medium zucchini, diced
2 C. low sodium chicken broth or vegetable broth
2 plum tomatoes, seeded and diced
3/4 t. salt
Freshly ground black pepper
1 T. dried basil
Directions
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.
