Fire Roasted Corn and Zucchini Hearty Soup (Printable Version)
Comforting soup with sweet fire-roasted corn, tender zucchini, and aromatic vegetables in a flavorful broth. Ready in under an hour.
# What You'll Need:
→ Vegetables
01 - 2 ears fire-roasted corn (or 2 cups frozen fire-roasted corn kernels)
02 - 2 medium zucchinis, diced
03 - 1 large yellow onion, diced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 1 medium red bell pepper, diced
08 - 1 (14.5 oz) can diced tomatoes, drained
→ Broth & Seasonings
09 - 6 cups vegetable broth
10 - 2 tablespoons olive oil
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon dried thyme
14 - 1/4 teaspoon chili flakes (optional)
15 - Salt and freshly ground black pepper, to taste
→ Finish & Garnish
16 - 2 tablespoons fresh parsley or cilantro, chopped
17 - Juice of 1 lime
18 - 1/2 cup heavy cream or coconut milk for creaminess (optional)
# How To Make:
01 - If using fresh corn, grill the ears over open flame or under broiler until lightly charred; let cool, then cut kernels from the cob.
02 - In a large soup pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
03 - Stir in garlic and red bell pepper. Cook for 2 more minutes until fragrant.
04 - Add zucchini, fire-roasted corn, and diced tomatoes. Cook for 3 minutes, stirring occasionally.
05 - Sprinkle in smoked paprika, cumin, thyme, and chili flakes (if using). Season with salt and pepper. Mix well.
06 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes, until vegetables are tender.
07 - For a thicker soup, partially blend with an immersion blender, leaving some texture.
08 - Stir in lime juice and fresh herbs. For a creamier soup, add heavy cream or coconut milk and heat through. Taste and adjust seasoning. Serve hot, garnished with extra herbs.
# Expert Advice:
01 -
- The fire-roasted corn brings a smoky sweetness that makes every spoonful feel special
- Its one of those soups that tastes even better the next day, making it perfect for meal prep
02 -
- Draining the diced tomatoes prevents your soup from becoming too watery and diluted
- Adding lime juice at the end rather than during cooking keeps the flavor bright and fresh
03 -
- Grill extra corn when you make this and save the leftovers for salads or tacos later in the week
- If using frozen corn, briefly toast it in a dry pan before adding to the soup for some of that charred flavor