Go Back
There’s something undeniably comforting about a warm bowl of soup, especially when it’s crafted from the freshest seasonal ingredients. Enter the Sunny Corn & Zucchini Bliss Soup, a vibrant dish that captures the essence of summer in every spoonful. Inspired by the abundance of sweet corn and tender zucchini, this recipe marries the sweetness of fresh vegetables with creamy textures to create a satisfying meal that can be enjoyed year-round.

Creamy Corn and Zucchini Soup

Warm up your dinner table with the irresistibly comforting Sunny Corn & Zucchini Bliss Soup. This creamy dish blends fresh corn and tender zucchini, capturing the essence of summer in every bite. Perfect for any occasion, it's dairy-free adaptable and packed with nutrients. With a base of sautéed onions and garlic, and finished with a sprinkle of fresh herbs, this soup promises vibrant flavors and heavenly textures. Pair it with crusty bread for the ultimate cozy meal experience!
Print Recipe Pin Recipe

Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

4 cups fresh corn kernels (about 6 ears of corn, or use frozen)

2 medium zucchinis, diced

4 cups vegetable broth

1 cup heavy cream (substitute with coconut cream for a dairy-free option)

1 teaspoon smoked paprika

Salt and pepper, to taste

1 tablespoon fresh thyme or 1 teaspoon dried thyme

1 tablespoon lemon juice

Fresh basil leaves (for garnish)

Optional: Crusty bread for serving

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until it becomes translucent.

    Stir in the minced garlic and cook for an additional 1-2 minutes, making sure not to burn the garlic.

      Add the corn kernels and diced zucchinis. Stir well to combine, allowing the vegetables to soften for about 4-5 minutes.

        Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it simmer for about 15-20 minutes, or until the zucchinis are tender.

          Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, blend just half of the soup and stir it back into the pot.

            Stir in the heavy cream, smoked paprika, thyme, lemon juice, and season with salt and pepper to taste. Allow the soup to heat gently for another 5 minutes.

              Serve warm, garnished with fresh basil leaves and paired with crusty bread if desired.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6