Description
A cozy, creamy soup bursting with sweet corn, tender zucchini, and vibrant herbs. Perfect for a nourishing meal any day of the week.
Ingredients
Scale
- 3 cups corn kernels (fresh or frozen)
- 2 medium zucchinis, chopped
- 1 red bell pepper, diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
- Chili flakes (optional)
- Fresh herbs (for garnish)
- 1 avocado, diced
- Green onions, sliced
Instructions
- Sauté Aromatics: Heat olive oil, cook onions until soft. Add garlic and red pepper.
- Cook Vegetables: Stir in zucchini and corn. Season and sauté 5 minutes.
- Simmer: Add broth, bring to a boil, then simmer for 15–20 minutes.
- Add Cream: Pour in cream or coconut milk. Simmer for another 5 minutes.
- Optional Blend: Blend half the soup for thickness.
- Serve: Garnish with avocado, herbs, and green onions.
Notes
- Make ahead for better flavor the next day.
- Can be frozen without the cream.
- Add protein for a heartier dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 275 kcal
- Sugar: 7g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 25mg
Keywords: Corn Zucchini Soup, creamy summer soup, zucchini corn recipe