| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 6 servings, 1 1/2 cups per serving |
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
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.
Nutrition Facts
| Calories | 180 calorie |
| Total Fat | 4 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 2 milligrams |
| Sodium | 365 milligrams |
| Carbohydrates | 33 grams |
| Dietary Fiber | 4 grams |
| Protein | 8.5 grams |
Reviews
Super easy to follow recipe. And tastes very good! I would suggest some corn starch or maybe less broth if you are wanting a thicker soup. This tends to run on the thin side. But it’s super tasty!
Very good and so easy to make. I rarely follow a recipe verbatim but this was the exception. I didn’t see anything about it that needed to be changed.
Can’t wait to try the small bowl of leftovers….after a night in the fridge it should really taste good
Can’t wait to try the small bowl of leftovers….after a night in the fridge it should really taste good
I’ve made too much, how long does this keep? Can you freeze it?
This sounds like a great recipe, but I wonder if it would work with almond milk?
This soup is a wonderful way to showcase the flavors of summer veggies! If you’re looking for a soup with the creamy consistency of clam chowder, you’ll be disappointed. It’s more of a light, milky texture that works well for summertime. I began by sauteeing the onions (I used red onions in the oil, then added the peppers, and then the zucchini, seasoning a bit with each addition. This will help your veggies keep their texture and adds a little more body with the seasoning. Make sure you have nice ripe tomatoes or they will make your soup watery. Otherwise, I would recommend draining a few whole canned tomatoes, then dicing, and seeding them.
Very healthy and delicious! I won’t feel guilty having seconds. I wish the recipe is a bigger portion. If one finds the soup to be too bland, try seasoning the veggies when you cook them instead of waiting until the step when liquids are added.
It was good, but the veggies were mushy I followed the instructions, I will not be making this again. Also it was not creamy at all. I added some hot sauce for some taste other than that it was alright but it does not deserve 5 stars
This soup was WAY TOO SWEET! It didn’t have any flavor no matter what I put in it. The corn over powered all the vegetables. Will NOT be making this again.
I followed the measurements for the amount of food, but I added some of my own seasoning. It turned out VERY GOOD.
The soup has lots of beautiful colors and I love all the veggies in it. However, it’s too bland-mostly tastes sweet (onions, red pepper, corn. I added more salt and pepper, basil, thyme and a tiny bit of smoked chipotle pepper to give it some character. It’s a good warm, healthy comforting soup!