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Easy Fresh Zucchini Corn Soup – Best Summer Herb Recipe

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A light and satisfying summer soup featuring fresh zucchini, sweet corn, and aromatic herbs. This simple recipe comes together in about 35 minutes and is perfect for using up garden produce.

Ingredients

Scale
  • 3 medium zucchini (about 1.5 pounds or 680g), diced into ½-inch pieces
  • 4 ears fresh sweet corn, kernels cut from the cob (about 3 cups or 450g)
  • 1 medium yellow onion (about 200g), diced
  • 4 cloves garlic, minced
  • 4 cups (960ml) vegetable broth, low-sodium preferred
  • ¼ cup (about 10g) fresh basil leaves, chopped
  • ¼ cup (about 10g) fresh flat-leaf parsley, chopped
  • 1 tablespoon (about 4g) fresh thyme leaves, stripped from stems
  • 2 tablespoons (30ml) extra-virgin olive oil
  • 1 tablespoon (14g) unsalted butter
  • 1½ teaspoons (9g) fine sea salt, plus more to taste
  • ½ teaspoon (1g) freshly ground black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • ¼ cup (60ml) heavy cream (optional)

Instructions

  1. Prep Your Vegetables: Wash all produce. Dice zucchini into ½-inch cubes. Cut corn kernels off the cob by standing each ear on its end and slicing downward with a sharp knife. Dice onion and mince garlic. Chop herbs and set aside.
  2. Heat Your Pot: Place Dutch oven or heavy pot over medium heat. Add olive oil and butter. Heat together until butter melts and starts to foam slightly, about 1 minute.
  3. Sauté the Onion: Add diced onion to hot oil and butter. Cook for 4-5 minutes, stirring occasionally, until soft and translucent.
  4. Add the Garlic: Add minced garlic and red pepper flakes (if using). Cook for 30 seconds, stirring constantly.
  5. Cook the Zucchini: Add diced zucchini to the pot. Cook for 5-6 minutes, stirring occasionally, until tender but still holding its shape.
  6. Add the Corn: Add fresh corn kernels to the pot. Cook for 2-3 minutes, stirring frequently, until bright yellow and fragrant.
  7. Pour in the Broth: Add vegetable broth to the pot. Stir to combine. Increase heat to high and bring to a gentle boil, about 3-4 minutes.
  8. Simmer: Reduce heat to low. Cover pot and let simmer for 10-12 minutes until vegetables are tender but not falling apart.
  9. Add the Herbs: Remove pot from heat. Stir in chopped basil, parsley, and thyme.
  10. Season and Adjust: Add salt and black pepper. Stir well and taste. Adjust seasoning as needed.
  11. Optional Cream Addition: If using heavy cream, stir it in now. Let soup sit off heat for 2-3 minutes before serving.
  12. Serve: Ladle soup into bowls. Garnish with extra fresh herbs, a drizzle of olive oil, or flaky salt.

Notes

Don’t rush the sautéing process. Add herbs at the very end to preserve their fresh flavor. For best results, use fresh corn and zucchini. The soup can be made vegan by substituting butter with olive oil and omitting the cream. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: zucchini soup, corn soup, summer soup, vegetable soup, fresh herb soup, easy soup recipe, healthy soup, vegetarian soup, gluten-free soup

Find it online: https://avabowls.com/easy-fresh-zucchini-corn-soup-best-summer-herb-recipe/