Go Back
Once you have sautéed the onions and garlic, and added the corn, zucchini, and broth, it’s time to let the magic happen through simmering. This crucial step allows all the flavors to meld beautifully, resulting in a rich and harmonious taste. Bring your soup to a gentle boil, then reduce the heat to a low simmer.

Creamy Corn and Zucchini Soup

Warm up your chilly days with a comforting bowl of Creamy Blissful Corn and Zucchini Soup. This delightful recipe combines the natural sweetness of fresh corn with the earthiness of zucchini, creating a nourishing dish that's perfect for any meal. With options for dairy-free alternatives, it's a healthy choice that satisfies various dietary preferences. Discover the joy of cooking with seasonal ingredients and treat yourself to a creamy, flavorful experience that will warm your heart and soul.
Print Recipe Pin Recipe

Ingredients
  

4 ears of fresh corn, husked and kernels removed (or 3 cups frozen corn)

2 medium zucchinis, diced

1 medium onion, chopped

2 cloves garlic, minced

4 cups vegetable or chicken broth

1 cup heavy cream or coconut milk for a dairy-free option

2 tablespoons olive oil

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

Salt and pepper to taste

Fresh parsley or chives, chopped, for garnish

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

    Add Vegetables: Add the diced zucchini and corn kernels to the pot. Stir everything together and cook for about 5-7 minutes until the zucchini starts to soften.

      Pour in the Broth: Add the vegetable or chicken broth to the pot, followed by the fresh thyme. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes.

        Blend for Creaminess: Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a countertop blender.

          Add Cream: Once blended, return the pot to low heat. Stir in the heavy cream (or coconut milk) and season with salt and pepper to taste. Heat gently, allowing the flavors to meld for about 5 more minutes.

            Serve: Ladle the creamy corn and zucchini soup into bowls. Garnish with fresh parsley or chives and enjoy!

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings