Meatless Monday: Creamy Corn and Vegetable Soup

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

It’s prime time to be eating corn right now. It’s crunchy, sweet and affordable — and I can’t get enough. Of course it’s great grilled straight off the cob, but it’s also really lovely in a creamy vegetable soup.

Don’t dismiss the thought of soup until fall. Loaded with zucchini, bell pepper, corn and fresh basil, this soup gets you all of the bright and fresh flavors of summer. Set the table outside and serve with crusty bread and a simple side salad for a relaxing and healthy August dinner.

Creamy Corn and Vegetable Soup

4 cups fresh corn kernels or 2 (10-ounce) packages frozen, thawed
2 cups nonfat milk
1 tablespoon olive oil
1 large onion, diced (about 2 cups)
1 medium red bell pepper, seeded and diced (about 1 cup)
1 medium zucchini, (about 1/2 pound) diced
2 cups low-sodium chicken or vegetable broth (use vegetable broth to make it truly Meatless)
2 plum tomatoes, seeded and 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.

More Meatless Corn Dinner Ideas:

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