This recipe is from one of my favorite cookbooks, The Food You Crave by Ellie Krieger (from Food Network). She's pretty rad and her soothing voice puts me into a trance.
It's pretty quick & easy. You don't have to let it simmer for an hour or anything lame like that.
Summer Corn & Vegetable Soup
4 cups fresh corn kernels or 2 (10-ounce) packages frozen, thawed
2 cups nonfat milk (I used almond milk)
1 tablespoon olive oil
1 large onion, diced
1 medium red bell pepper, diced
1 medium zucchini, diced
2 cups vegetable broth
2 plum tomatoes, diced
3/4 teaspoon salt
Freshly ground black pepper
1/2 cup fresh basil leaves, cut into ribbons
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.
We enjoyed it with some garlic naan bread on the side.
Surprisingly refreshing, even on a hot day!