Description
Fresh Corn & Zucchini Summer Soup is a vibrant and refreshing dish that encapsulates the flavors of summer in each spoonful. This quick and easy recipe combines the sweetness of fresh corn with tender zucchini, all simmered in a savory vegetable broth. Perfect for family dinners or summer barbecues, this soup can be enjoyed warm or chilled, making it a versatile addition to your seasonal meals.
Ingredients
Scale
- 4 ears fresh corn, kernels removed (about 2 cups)
- 2 medium zucchinis, diced
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 tbsp olive oil
- Salt and pepper to taste
- ? cup heavy cream (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Saut? chopped onions until translucent (about 5 minutes), then add minced garlic and cook for an additional minute.
- Add diced zucchini and corn kernels to the pot. Stir and cook for about 5 minutes until the zucchini begins to soften.
- Pour in vegetable broth and bring to a gentle simmer. Let it cook for about 10 minutes to combine flavors.
- Blend the mixture until smooth using an immersion blender (or carefully transfer to a blender). Leave some texture if desired.
- Season with salt and pepper. If using cream, stir it in before serving.
- Serve warm or chilled, garnished with fresh herbs if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg