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:

Quickview
196k Calories
8g Protein
4g Total Fat
35g Carbs
26% Health Score
Limit These
Calories
196k
10%

Fat
4g
6%

  Saturated Fat
0.76g
5%

Carbohydrates
35g
12%

  Sugar
18g
21%

Cholesterol
1mg
1%

Sodium
662mg
29%

Get Enough Of These
Protein
8g
16%

Vitamin C
147mg
178%

Vitamin A
3974IU
79%

Folate
113µg
28%

Vitamin B6
0.55mg
28%

Potassium
823mg
24%

Phosphorus
228mg
23%

Manganese
0.45mg
23%

Fiber
5g
22%

Vitamin B2
0.34mg
20%

Vitamin B1
0.29mg
19%

Magnesium
71mg
18%

Vitamin K
18µg
17%

Vitamin B3
3mg
15%

Vitamin B5
1mg
14%

Vitamin E
2mg
14%

Calcium
132mg
13%

Zinc
1mg
9%

Iron
1mg
7%

Copper
0.14mg
7%

Vitamin B12
0.41µg
7%

Vitamin D
0.98µg
7%

Selenium
3µg
5%

covered percent of daily need
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Food Trivia

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