Go Back
Before diving into the recipe, it's essential to appreciate the nutritional benefits of the main ingredients. Corn, often hailed as a staple in many cuisines, is a powerhouse of nutrients. It is rich in fiber, which is vital for digestive health, and provides a good source of vitamins such as B vitamins, which play a crucial role in energy metabolism. Additionally, corn contains antioxidants, including lutein and zeaxanthin, which are beneficial for eye health.

Creamy Corn and Zucchini Soup

Warm up with this delicious Creamy Corn and Zucchini Delight Soup, the perfect comfort dish for transitioning seasons. Celebrate summer and early autumn by enjoying the sweet taste of fresh corn and the subtle earthiness of zucchini in a creamy, vegan-friendly base made with coconut milk. Packed with nutrients and easy to prepare, this soup is a versatile and satisfying option for any meal. Elevate it with fresh herbs, croutons, and other toppings for a delightful bowl of flavor.
Print Recipe Pin Recipe

Ingredients
  

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

4 cups fresh corn (approximately 4-5 ears of corn) or 2 cans (15 oz each) of sweet corn, drained

2 medium zucchinis, diced into bite-sized pieces

4 cups vegetable broth

1 cup coconut milk (or substitute with heavy cream for a non-vegan option)

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh basil or parsley, for garnish

Optional: Croutons or toasted pumpkin seeds for topping

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking for approximately 3-4 minutes, or until the onion becomes translucent and releases a fragrant aroma.

    Incorporate the Vegetables: Add the diced zucchini and corn (if using fresh, carefully cut the kernels off the cobs first). Sauté the mixture for an additional 5 minutes, allowing the vegetables to soften slightly and mingle their flavors.

      Add Liquids and Seasonings: Pour in the vegetable broth, followed by the dried thyme and smoked paprika. Generously season with salt and pepper to taste. Bring the soup to a rolling boil, then reduce the heat to low and let it simmer for about 15 minutes, or until the zucchini becomes tender.

        Blend the Soup: Once the vegetables are cooked to perfection, use an immersion blender to puree the soup until smooth. For an ultra-creamy texture, you may opt to blend the soup in batches in a standard blender. Ensure to let the soup cool slightly before transferring it to avoid splatters.

          Finish with Creaminess: Gently stir in the coconut milk (or heavy cream) and heat the soup through for another 5 minutes on low heat. Taste the soup and adjust the seasonings as necessary to achieve your desired flavor.

            Serve: Ladle the luscious creamy corn and zucchini soup into warm bowls. Garnish with freshly chopped basil or parsley for a pop of color and flavor. For added texture, finish with a sprinkle of croutons or toasted pumpkin seeds if desired.

              Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4-6

                Presentation Tips: Consider serving the soup with a drizzle of coconut milk on top for an elegant touch, or place a few fresh herbs directly on the surface for added visual appeal.