Creamy Corn and Vegetable Soup
Creamy Corn and Vegetable Soup takes about 25 minutes from beginning to end. This recipe serves 6 and costs $1.99 per serving. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 196 calories, 8g of protein, and 4g of fat per serving. It works well as a rather cheap side dish for Winter. It is brought to you by Foodnetwork. 15 people were impressed by this recipe. Head to the store and pick up vegetable broth, plum tomatoes, onion, and a few other things to make it today. With a spoonacular score of 81%, this dish is tremendous. Similar recipes include creamy corn vegetable soup , how to make creamy corn veg soup, Creamy Vegetable Soup, and Creamy Vegetable Soup.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
Freshly ground black pepper
1/2 cup fresh basil leaves, cut into ribbons
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)
2 plum tomatoes, seeded and diced
1 medium red bell pepper, seeded and diced (about 1 cup)
3/4 teaspoon salt
2 cups low-sodium chicken or vegetable broth
1 medium zucchini, (about 1/2 pound) diced
Equipment:
food processor
blender
pot
Cooking instruction summary:
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.
Step by step:
1. Put 2 cups of the corn and the milk into a blender or food processor, until smooth. Set aside.
2. Heat the oil in a large soup pot over a medium-high heat.
3. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes.
4. Add the remaining 2 cups of corn and the broth and bring to a boil.
5. Add the pureed corn and tomatoes and cook until warmed through, but not boiling.
6. Add the salt and season with pepper.
7. Serve garnished with the basil ribbons.
Nutrition Information:
covered percent of daily need
