Recreate the Flavors of Fall with This Heart Warming Creamy Corn Soup with Mixed Vegetables
It’s almost time for Thanksgiving! It is one of my most favorite holidays of the year, apart from Christmas because it’s a great time for me and my husband to spend more time together with both our families. It is also the best time to showcase the recipes that I have discovered, stumbled upon and learned during the year.
Yes, I spend countless hours in the kitchen. Being a stay-at-home wife and freelancer, I have more time to do my chores and experiment with food compared to others. So this means that when it comes to trying out new recipes, messing up dishes and fixing them, as well as coming up with my own twists, I surely consider myself a pro.
So there was one time when my husband told me that his entire family is coming over for Thanksgiving. But instead of getting frazzled, I got really excited. So while he was busy carving and slicing our home cooked brisket in the meat slicer, I was prepping the ingredients and getting myself ready to cook my new favorite soup: Creamy Corn Soup with Mixed Vegetables.
Low Calorie Creamy, Dreamy Corn Soup with Mixed Vegetables
I love soup and I won’t stop making them every time I get the chance. However, this soup recipe is a cut above the rest. It is sweet, savory, creamy, light and filling at the same time. Try this corn-filled soup and you will always find reasons for you make it.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 6
- 4 cups fresh corn kernels (you can use 2 packs of frozen corn, thawed – about 10 oz. each)
- 2 cups of nonfat milk (or dairy free milk for vegans)
- 1 Tbsp. of extra virgin olive oil
- 1 medium sweet red bell pepper, cut into small cubes (equal to about 1 cup)
- 1 large yellow onion, diced (equal to about 2 cups)
- 1 medium zucchini, cut into cubes
- 1 small carrot, cut into cubes
- 1 (10 oz.) pack of frozen peas, thawed
- 2 cups of low-sodium chicken broth (use vegetable broth for vegans)
- 2 large plum tomatoes, seeded and diced (optional)
- 3/4 tsp of salt
- ground black pepper to season
- 1/2 cup of fresh basil leaves, cut into ribbons for garnish
- In a blender(NutriBullet Rx or Blendtec Total Blender Classic), combine milk and ½ of the corn kernels together and blend until smooth and creamy. Set the mixture aside. If you have a hand-held blender, combine the ingredients in a bowl and process until the paste is smooth and creamy.
- In a stock pot, heat up the oil and sauté the onions, bell peppers, carrots, zucchini and the peas until cooked by not mushy. Add the rest of the corn and the broth. Allow to simmer for about 3 minutes before adding the corn and mix puree.
- Stir occasionally and season with salt and pepper to taste.4. Serve with basil strips on top. And a little drizzling of olive oil.
- If you are not vegetarian or vegan or you simply want to add some meat into your soup, you can add shreds of boiled or grilled chicken when you cook the dish. Some even add cooked crab meat for a more Asian take on this rustic dish.
- You can also puree all the corn for a creamier consistency.
- Personally, I like a little kick of chili in my corn soup, so I always sprinkle some crushed red pepper flakes on top.
Things You’ll Need:
- Stock pot
- Calories: 180
- Total Fat: 4 grams
- Saturated Fat: 1 gram
- Cholesterol: 2 mg
- Carbohydrates: 33 grams
- Fiber: 4 grams
- Protein: 8.5 grams