Summer Corn and Vegetable Soup

From the Food you Crave
Ellie Krieger

4 cups fresh corn kernels or two 10-ounce packages frozen corn, thawed
2 cups nonfat milk
1 tablespoon olive oil
1 large onion
1 medium red bell pepper seeded and diced
1 small zucchini diced
2 cups low sodium broth
2 plum tomatoes seeded and diced
3/4 tsp. salt
pepper
1/2 cup basil

Put two cups of the corn and milk into a blender or food processor and process until smooth. Set aside.

Heat oil in a large soup pot over 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 corn and the broth and bring to a boil. Add the pureed corn and the tomatoes and cook until warm, but not boiling. Add the salt and pepper. Serve garnished with the basil ribbons.

Serves 6.
1.5 cups
Calories:180
Fat:5 g
Protein: 9.5 g