Zucchini And Corn Soup With Basil

This creamy Zucchini and Corn Soup with Basil is a delightful summer treat that’s bursting with fresh flavors. Sweet corn and tender zucchini blend together in perfect harmony, elevated by a hint of smoked paprika and a sprinkle of Parmesan cheese.

A comforting and refreshing soup to savor on a warm day.

Ready Time

40 mins

Yields

8 servings

Ingredients

4 medium zucchinis, sliced
2 cups corn kernels
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
4 cups vegetable broth
1 cup heavy cream
2 tablespoons chopped fresh basil
2 tablespoons grated Parmesan cheese (optional)

Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

Add the minced garlic and cook for another minute, until fragrant.

Add the sliced zucchinis to the pot and cook, stirring occasionally, until they start to soften, about 5 minutes. Add the corn kernels, paprika, salt, and black pepper, and cook for another minute, stirring constantly.

Pour in the vegetable broth and bring the mixture to a boil.

Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the zucchinis are tender. Use an immersion blender to puree the soup until smooth.

Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the pot.

Stir in the heavy cream and cook over low heat until heated through. Taste and adjust the seasoning as needed.

Ladle the soup into bowls and garnish with chopped fresh basil and grated Parmesan cheese, if using.

Serve hot and enjoy!

Notes

For a creamier soup, use 1.5 cups of heavy cream or more to taste. If you prefer a lighter version, use less or substitute with half-and-half or Greek yogurt.

You can roast the garlic before mincing for a deeper flavor.

Simply slice the top off a whole head of garlic, drizzle with olive oil, and roast at 400°F (200°C) for 30-40 minutes, or until tender. To enhance the flavor, add 1 teaspoon of dried basil or 1 tablespoon of chopped fresh basil while simmering the soup.

For a clear broth, you can strain the soup through a fine-mesh sieve before serving.

If you’re not using Parmesan cheese, sprinkle some paprika or chopped chives on top for extra flavor and color. This soup freezes well, so consider making a double batch and freezing some for later.

Simply thaw and reheat when needed.

To make it a one-pot meal, add 1 cup of cooked pasta, rice, or diced chicken to the soup and simmer until heated through.