Best 2 Creamy Corn And Vegetable Soup Recipes

When the weather turns cold, there's nothing quite like a warm, comforting bowl of soup. And if you're looking for a soup that's both creamy and full of flavor, then creamy corn and vegetable soup is definitely the way to go. This classic soup is made with fresh corn, vegetables, and a creamy broth, and it's the perfect way to warm up on a cold day. Not only is it savory, it's healthy! With plenty of fresh vegetables and wholesome flavors, it's a delicious weeknight dinner, holiday meal option, or hearty snack that's easy to prepare.

Here are our top 2 tried and tested recipes!

CREAMY CORN AND VEGETABLE SOUP

Creamy Corn and Vegetable Soup image

Provided by Ellie Krieger

Categories appetizer

Time 25m

Yield 6 servings, 1 1/2 cups per serving

Number Of Ingredients 11

Ingredients

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
2 plum tomatoes, seeded and diced
3/4 teaspoon salt
Freshly ground black pepper
1/2 cup fresh basil leaves, cut into ribbons

Steps:

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.

CREAMY CORN AND VEGETABLE SOUP

CREAMY CORN AND VEGETABLE SOUP image

Categories Vegetable

Number Of Ingredients 13

Ingredients

1 tablespoon canola oil
4 skinless, boneless chicken breasts, about 1 1/4 pounds
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1/4 cup orange juice
1 teaspoon freshly grated ginger
2 cloves garlic, minced
1/2 cup low-sodium chicken broth
4 large firm-ripe peaches, cut into 1/4-inch slices, or 2 (10-ounce) packages frozen peaches, (about 4 1/2 cups)
2 tablespoons sliced almonds

Steps:

Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side. Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside. Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through. In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes. Serve the chicken topped with the sauce and sprinkled with the toasted almonds. Yield: 4 serving, 1 piece chicken, 2/3 cup sauce and 1/2 tablespoon almonds per serving

Tips:

Use fresh, seasonal vegetables: This will give your soup the best flavor and nutrients.
Don't be afraid to experiment with different vegetables: There are many different vegetables that can be used in corn and vegetable soup, so feel free to mix and match to find your favorite combination.
Season your soup to taste: Be sure to taste your soup as you're cooking it and adjust the seasonings as needed.
Garnish your soup with fresh herbs or vegetables: This will add a pop of color and flavor to your soup.
Serve your soup with a side of bread or crackers: This will help to soak up the delicious broth.

Conclusion:

Creamy corn and vegetable soup is a delicious and easy-to-make soup that's perfect for a quick and easy meal. It's also a great way to use up leftover vegetables. So next time you're looking for a comforting and nutritious soup, give this recipe a try. You won't be disappointed!