Creamy Corn and Vegetable Soup!

1 T. olive oil

1 onion, diced

1 red bell pepper, diced

1 large or 2 small zucchini, diced

1 t. black pepper

1 t. crushed red pepper

1 t. dried basil

1 large or 2 small tomatoes, diced

10 oz. frozen corn 

2 c. almond milk

1/4 c. cilantro leaves

Saute onion, bell pepper, and zucchini in olive oil until soft.  Add seasonings, tomatoes, corn, milk, and cook until soup comes to a boil.  Puree with an immersion blender until desired creaminess.