Summer Corn & Vegetable Soup

Let's face it, when the temperature outside begins to approach 100 degrees, soup is probably the last thing on your mind for dinner. But I encourage you, friends, don't rule it out! This soup is great for the summer because it uses a wide variety of fresh summer veggies, it can be served luke-warm, and it doesn't require hours of simmering on the stove. In fact, it only needs to boil once, and the whole thing can be ready from start to finish in about 30 minutes! Who doesn't love that? And the flavor cannot be beat. This soup is light and fresh, with a lovely creamy consistency and just a hint of sweetness from the summer corn. I highly encourage you - especially if you've got a garden at home threatening to take over your backyard - make this soup! It just might be the most surprisingly satisfying meal you'll have this summer.

Summer Corn & Vegetable Soup
slightly adapted from The Food You Crave
yields 6 servings, about 180 calories each

Ingredients
kernels from 5 ears of corn
2 cups low-fat or nonfat milk
1 tablespoon olive oil
1 large onion, diced
1 medium red bell pepper, seeded and diced
1 small zucchini, diced
2 cups low-sodium chicken broth
2 plum tomatoes, seeded and diced
3/4 teaspoon salt
freshly ground black pepper to taste
1/2 cup fresh basil leaves, cut into ribbons

Directions
1. Put 2 cups of the corn and the milk into a blender or food processor and process until smooth. Set aside.
2. Heat the oil in a large soup pot over medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring, until the vegetables are tender, about 5 minutes. Add remaining 2 cups corn and the broth and bring to a boil. Add the pureed corn and the tomatoes and cook until warmed through but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.