Creamy Sweet Corn Zucchini Soup (Printable Version)
Rich, velvety soup blending sweet corn and tender zucchini in 45 minutes
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 3 cups fresh or frozen sweet corn kernels
05 - 2 medium zucchinis, diced
06 - 1 medium Yukon Gold potato, peeled and diced
07 - 1 medium carrot, diced
08 - 1 stalk celery, diced
→ Liquids
09 - 4 cups vegetable broth
10 - 1 cup whole milk or plant-based milk
11 - 1/2 cup heavy cream or coconut cream
→ Seasonings
12 - 1 teaspoon salt, or to taste
13 - 1/2 teaspoon freshly ground black pepper
14 - 1/2 teaspoon smoked paprika (optional)
15 - 1/4 teaspoon dried thyme
→ Garnish
16 - 2 tablespoons fresh chives or parsley, chopped
17 - Additional black pepper
# How To Make:
01 - Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes until translucent.
02 - Stir in the garlic, carrot, and celery; cook for another 2 minutes.
03 - Add the corn, zucchini, and potato. Season with salt, pepper, smoked paprika, and thyme. Sauté for 2–3 minutes, stirring occasionally.
04 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until the vegetables are tender.
05 - Remove about 2 cups of the soup and blend until smooth (use an immersion blender or a countertop blender), then return to the pot for a chunky-creamy texture.
06 - Stir in milk and cream. Simmer gently for 3–4 minutes, adjusting seasoning as needed.
07 - Ladle into bowls and garnish with chives or parsley and extra black pepper.
# Expert Advice:
01 -
- The way the natural sweetness from the corn balances with the savory vegetables feels like a secret you discovered by accident
- Its deceptively simple but tastes like something that simmered all day even though it comes together in under an hour
02 -
- Blending just part of the soup instead of all of it creates that perfect texture—some bites are creamy, some have chunky vegetables, and each spoonful feels different
- The potato is doing quiet work as a thickener so you dont need to add flour or cornstarch—just let it simmer long enough to break down completely
03 -
- If you make this with frozen corn, pat it dry with a towel before adding—extra water can make the soup thinner than you want
- The soup actually tastes better the next day, so dont hesitate to make it ahead and let the flavors develop overnight