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corn soup

The Easiest Summer Corn Soup


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  • Yield: 4 servings 1x

Description

This easy-to-make, non-dairy corn soup stars sweet summer corn and is topped with farm-stand ripe tomatoes, radishes, and fresh herbs.


Ingredients

Units Scale
  • 2 tablespoons olive oil or butter
  • 1 medium yellow onion, chopped
  • 1 teaspoon fresh thyme leaves, chopped
  • 4 cups corn kernels (cut from about 6 ears of corn)
  • 4 cups high-quality, low-sodium vegetable or chicken broth
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon fresh ground black pepper, or to taste
  • Topping ideas: tomatoes, radishes, cucumbers, avocado, basil, and/or chives

Instructions

  1. Heat the olive oil (or melt the butter) in a large pot over medium-low heat.
  2. Add the onions and thyme leaves and cook, stirring often, until onions are soft and translucent, about 8-10 minutes. You don’t want to brown the onions, just get them tender. 
  3. Add the stock, corn kernels, salt, and pepper to the pot. Bring to a boil, and then reduce the heat to low and simmer uncovered until the corn is soft and tender (but not mushy), about 20 minutes. 
  4. Remove the soup from the heat and allow to cool slightly. Then transfer the soup to a blender (you might have to do this in batches) or using a handheld immersion blender, and purée the soup until very smooth. If needed, you can also pour the soup through a fine-mesh strainer.
  5. Return the soup to the pot, heat to the desired temperature, adjust the seasonings to taste, and transfer to bowls. Top with garnishes of your choice and serve.
  6. Store any leftover soup, covered, in the fridge for 3-4 days. You can also freeze it for 2-3 months. Just make sure the soup is completely cooled before you stick it in the freezer.