A quick one pot dinner perfect for using up fresh summer veggies! The “creaminess” comes from sautéed and puréed zucchini, onion, and celery which makes this soup creamy and flavorful but without a ton of calories and fat! My husband, who LOVES soup, approved of this meatless summer meal. A new weeknight staple!
1 Tbsp canola oil
1 small sweet yellow onion, small diced
2 celery stalks, small diced
1 medium zucchini, small diced
5 cups low-sodium chicken broth (or vegetable broth)
salt & ground black pepper, to taste
1/4 – 1/2 tsp granulated garlic
1/4 – 1/2 tsp red pepper flakes (optional.. use as desired for a hint of spicy)
1 pound baby red or yellow potatoes, chopped into bite sized pieces
1 red bell pepper, small diced
2 cups fresh corn kernels (or frozen)
2 Tbsp cream (optional.. adds a creamier texture to the soup)
green onions, for garnish
1. Heat oil in a medium stock pot or dutch oven over medium heat.
2. Add in onion, celery, and zucchini. Season with a bit of salt and pepper. Cook, stirring frequently, until the vegetables are soft and translucent. (I like to catch them at the very beginning of the “caramelization” stage with a very small amount of browning).. about 15 minutes.
3. Remove the pot from the heat and add the chicken broth. Purée with an immersion blender until smooth. (or dump into a blender, and blend until smooth).
4. Return the pot to the heat and add in salt, pepper, granulated garlic, and red pepper flakes (to taste). Bring to a boil over medium-high heat. Add the potatoes and bell pepper and cook until the potatoes are tender, about 10-12 minutes.
5. Add the corn and cream (if using) and cook until the corn is heated through.
6. Serve with sliced green onions for color and crusty bread to soak up the delicious broth. Enjoy!
Yield: 4 – 6 servings
Adapted from the Today Show on NBC