Creamy Corn Soup

Ingredients:

1 tablespoon olive oil

1/4 to 1/3 cup diced celery

1/4 to 1/3 cup diced carrot

1/4 to 1/3 cup diced yellow onion

2 bay leaves

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

2 large cloves garlic, minced

Kernels from 2 ears of corn (or 2 cups frozen corn)

9 ounces spiralized, thinly sliced, or diced zucchini

1 tablespoon Italian seasoning

2 cups vegetable stock

4 sundried tomatoes packed in oil, halved

1/2 cup Tofutti Better Than Sour Cream

Garnish: sprigs of fresh herbs

Accompaniment: toasted sourdough bread

Directions:

Heat oil in large skillet or soup pot over medium-low heat. Add celery, carrot, onion, and bay leaves, sprinkle with salt and pepper, and sauté, stirring occasionally, for several minutes or until softened. Add garlic and corn and sauté a couple of minutes, then add zucchini and Italian seasoning and sauté another two minutes more. Adjust heat if necessary for a gentle sauté.

Add vegetable stock and sundried tomatoes and simmer for about 5 minutes. Reduce heat to low and whisk in Tofutti Better Than Sour Cream. Serve with a hunk of toasted sourdough bread and fresh herbs.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.