Go Back
To achieve that signature creamy texture in your summer zucchini and corn soup, blending is an essential step. The blending process not only incorporates all the ingredients but also alters the soup’s texture, transforming it from a chunky mix to a velvety smooth finish.

Creamy Summer Soup

Discover the essence of summer with our Creamy Summer Zucchini & Corn Soup! This delightful dish combines fresh zucchini and sweet corn into a comforting blend, perfect for warm days. With its rich, creamy texture and vibrant flavors, it's an ideal choice for light lunches or cozy dinners. Packed with nutritious ingredients, this soup not only pleases the palate but also supports a healthy diet. Embrace the seasonal bounty and enjoy a taste of summer with every delicious spoonful!
Print Recipe Pin Recipe

Ingredients
  

2 medium zucchinis, diced

1 cup fresh corn kernels (or frozen, thawed)

1 medium onion, chopped

2 cloves garlic, minced

2 cups vegetable broth

1 cup coconut milk (or heavy cream for a richer taste)

2 tablespoons olive oil

1 teaspoon dried thyme

Salt and pepper to taste

Fresh basil leaves for garnish

Optional: squeeze of lemon juice for brightness

Instructions
 

In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and minced garlic. Sauté, stirring frequently, until the onion becomes translucent and fragrant, approximately 3-4 minutes.

    Add the diced zucchini to the pot, continuing to cook and stir occasionally for about 5 minutes, until the zucchini starts to soften.

      Incorporate the fresh corn kernels and dried thyme into the mixture. Cook for an additional 2 minutes, allowing the sweetness of the corn to infuse into the vegetables.

        Pour in the vegetable broth and increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 10 minutes, or until the zucchini is tender.

          Once the zucchini is cooked, remove the pot from heat and let the soup cool for a few minutes. Using an immersion blender, blend the soup until completely smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a countertop blender, blending until smooth between each batch.

            Return the blended soup to the pot and stir in the coconut milk (or heavy cream). Season with salt, pepper, and a squeeze of lemon juice for an added brightness if desired. Reheat the soup over low heat for an additional few minutes, ensuring it is warmed through.

              Serve the soup hot, elegantly garnished with fresh basil leaves on top. Enjoy this creamy and refreshing summer delight!

                Prep Time, Total Time, Servings: 10 min | 30 min | 4 servings