Description
A light, fresh soup featuring sweet corn and tender zucchini, perfect for warm weather.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium zucchini, chopped
- 3 cups fresh or frozen corn kernels
- 4 cups vegetable broth
- 1/2 cup heavy cream (optional)
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Add zucchini and corn to the pot. Stir well.
- Pour in vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, or until vegetables are tender.
- Remove the pot from the heat. Use an immersion blender or carefully transfer batches to a regular blender to blend until smooth.
- Return the soup to the pot. Stir in heavy cream, if using.
- Heat gently until warmed through. Do not boil after adding cream.
- Season with salt and pepper before serving.
Notes
- For a thicker soup, use less broth initially and add more as needed.
- Garnish with fresh basil or chives for added flavor.
- If you prefer a chunkier soup, only blend half of the mixture.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8
- Sodium: 450
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 5
- Protein: 6
- Cholesterol: 18
Keywords: summer soup, corn, zucchini, light soup, vegetable soup, easy recipe