Appetizers / Soups / Salads

Creamy Corn and Vegetable Soup is for Dessert.

Creamy Corn and Vegetable Soup takes 30 minutes to prepare.

Creamy Corn and Vegetable Soup takes 29 minutes to cook.

Creamy Corn and Vegetable Soup makes 6 servings.

The ingredients for Creamy Corn and Vegetable Soup are:

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

Here is how you make Creamy Corn and Vegetable Soup:

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: 6Recipe submitted by SparkPeople user GRANNY2.

The nutritional information for Creamy Corn and Vegetable Soup is:

• 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