Go Back
After sautéing the onions, garlic, corn, and zucchini, the next crucial step is simmering. This phase is where the magic happens as the ingredients meld together, creating a rich, harmonious flavor profile. Simmering allows the corn to release its natural sweetness while the zucchini contributes its mild earthiness.

Creamy Corn and Zucchini Soup

Discover the comforting flavors of Silky Creamy Corn and Zucchini Soup, a delightful dish perfect for summer. This creamy soup combines the natural sweetness of fresh corn with tender zucchini, creating a nutritious and satisfying meal. It's easy to customize for any dietary preference. Ideal as a light lunch or hearty dinner, this recipe showcases seasonal ingredients that keep it fresh and flavorful. Enjoy this delicious bowl of goodness that warms your soul while providing essential vitamins and minerals.
Print Recipe Pin Recipe

Ingredients
  

3 cups fresh corn kernels (from about 4-5 ears) or 2 cups frozen corn

2 medium zucchinis, diced into small cubes

1 medium onion, finely diced

3 cloves garlic, minced

4 cups vegetable broth

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

2 tablespoons olive oil

1 teaspoon smoked paprika

Salt and freshly cracked pepper, to taste

Fresh basil or chives, finely chopped, for garnish

Instructions
 

Sauté the Aromatics: In a large, heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the finely diced onion and sauté for about 5 minutes, or until the onion becomes translucent and soft. Next, stir in the minced garlic and cook for an additional minute, allowing it to become fragrant but not browned.

    Add Zucchini and Corn: Incorporate the diced zucchini and corn kernels into the pot. Stir everything together and cook for approximately 5-7 minutes, stirring occasionally, until the zucchini becomes slightly tender.

      Pour in Broth: Add the vegetable broth and sprinkle in the smoked paprika. Stir to combine all ingredients, then bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently for about 10 minutes, allowing the flavors to meld and the vegetables to soften.

        Blend the Soup: Remove the pot from the heat. Using an immersion blender, carefully blend the soup until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, you can carefully transfer the soup to a countertop blender in batches, blending until smooth.

          Stir in Coconut Milk: Return the blended soup to low heat in the pot. Pour in the coconut milk (or heavy cream) and stir well to combine. Taste and season with salt and freshly cracked pepper as needed. Warm the soup through for a few more minutes without boiling.

            Serve: Once heated through, ladle the creamy soup into serving bowls. Garnish with a sprinkle of fresh basil or finely chopped chives for a pop of color and flavor. Serve warm and enjoy!

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings