Summer Corn & Vegetable Soup

This is another fresh recipe from Ellie Krieger. I would try to persuade anyone that likes fresh and light food to purchase her cookbook. It is one of my favorites.

Source: The Food You Crave by Ellie Krieger

WW points for 1.5 c = 3 Yields 6 servings

Ingredients:
4 c fresh or frozen corn kernels, thawed
2 c nonfat milk
1 tbsp olive oil
1 large onion, diced
1 medium red bell pepper, deeded and diced
1 small zucchini, diced
2 c low sodium chicken broth
2 plum tomatoes ( I omitted)
1/4 tsp salt
Pepper
1/4 tsp cayenne pepper ( my addition)
1/4 c fresh basil leaves, cut into ribbons

Directions:

Put 2 cups of the corn and the milk into a blender or food processor and process until smooth.
Set aside.

Heat the oil in a large pot over medium-high heat. Add the onion, bell pepper and zucchini and cook, stirring, until tender, about 5 minutes. Add the remaining 2 cups of 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, pepper and cayenne pepper. Serve garnished with the basil.