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Creamy Corn and Vegetable Soup

Ellie Krieger
  • 25 minutes
  • Serves 6

INGREDIENTS

1/2 cup

Basil, fresh leaves

1

Onion, diced (about 2 cups), large

2

Plum tomatoes

1

Red bell pepper, seeded and diced (about 1 cup), medium

1

Zucchini, medium

2 cups

Chicken or vegetable broth, low-sodium

1

Black pepper, Freshly ground

3/4 tsp

Salt

1 tbsp

Olive oil

2 cups

Milk, nonfat

4 cups

Fresh corn kernels or 2 (10-ounce) packages frozen, thawed