Creamy Corn Soup with Summer Squash

Ingredients:

• 4 cups fresh corn kernels or 2 packages (280 g each) frozen corn, thawed
• 2 tbsp. low-fat milk
• 1 tbsp. l. olive oil
• 1 large onion, diced (about 2 cups)
• 1 medium red bell pepper, seeded and diced (about 1 cup)
• 1 medium zucchini (about 220 g), diced
• 2 cups lightly salted chicken or vegetable broth
• 2 plum tomatoes, seeded and diced
• 3/4 tsp salt
• 0.5 cup fresh basil leaves, thinly sliced

Preparation:

1. Combine 2 cups of corn and milk in a blender or food processor and blend until smooth. Set aside.
2. In a large soup pot, heat the olive oil 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 of corn and broth and bring to a boil. Add the pureed corn and tomatoes and heat through without bringing to a boil. Season with salt and pepper to taste. Serve garnished with basil.