Get ready to transform your summer cooking with this incredible Zucchini Sweet Corn Soup that's about to become your new seasonal obsession! Imagine a creamy, vibrant dish that captures the essence of summer in every single spoonful - packed with fresh zucchini, sweet corn, and a luxurious coconut milk base that will transport your senses to culinary paradise. Whether you're looking for a light lunch, a stunning starter, or a comforting dinner option, this recipe is your ticket to an unforgettable meal that's both nutritious and incredibly delicious.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 medium zucchinis, diced
- 2 cups corn kernels (fresh or frozen)
- 1 onion, chopped
- 3 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing and chopping zucchinis into small dice, finely chopping the onion, and measuring out corn kernels, broth, and coconut milk.
- Heat a large pot over medium heat and add a small amount of olive oil or cooking spray to prevent sticking.
- Sauté the chopped onion in the pot until translucent and soft, approximately 3-4 minutes, stirring occasionally to prevent burning.
- Add diced zucchini to the pot and cook for an additional 2-3 minutes, allowing the vegetables to start releasing their moisture.
- Pour in the vegetable broth and corn kernels, then stir to combine all ingredients.
- Sprinkle dried thyme into the soup and season with salt and pepper to taste.
- Bring the mixture to a gentle boil, then reduce heat and simmer for 15-18 minutes until zucchini is tender and vegetables are fully cooked.
- Stir in coconut milk and allow the soup to heat through for an additional 2-3 minutes.
- Remove from heat and let the soup rest for 5 minutes to allow flavors to meld together.
- Optional: Use an immersion blender to partially blend the soup for a creamier texture, or leave as is for a chunkier consistency.
- Serve hot, garnished with fresh herbs like parsley or chives if desired.
Tips
- Use fresh corn kernels when possible for the most vibrant flavor, but high-quality frozen corn works wonderfully too.
- For an extra creamy texture, blend about half the soup and leave the rest chunky to create a beautiful, rustic consistency.
- Don't rush the onion sautéing step - letting them become translucent slowly develops a deeper, sweeter flavor profile.
- If you want to enhance the soup's richness, consider adding a splash of white wine while sautéing the onions.
- Garnish with fresh herbs like chives or basil just before serving to add a bright, fresh note to the dish.
- This soup freezes beautifully for up to 3 months, making it perfect for meal prep and future quick dinners.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 3g
Fat: 7g
Saturated Fat: 5g
Cholesterol: 0mg
