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As the seasons change, there’s something inherently comforting about a bowl of soup. Silky Creamy Corn and Zucchini Soup embodies this warmth, offering a rich, velvety texture that can effortlessly brighten up any meal. This delightful dish is not only a feast for the taste buds but also a nutritious option that showcases the vibrant flavors of fresh corn and zucchini. Whether you’re seeking a cozy dinner option or a light lunch, this soup has the versatility to fit any occasion.

Creamy Corn and Zucchini Soup

Discover the comforting warmth of Silky Creamy Corn and Zucchini Soup, perfect for any season. This delightful dish combines the natural sweetness of fresh corn with the mild earthiness of zucchini, creating a rich and velvety texture that’s both nutritious and satisfying. Easy to make, it’s great for cozy dinners or light lunches and can accommodate various dietary preferences. Dive into this recipe and embrace the joy of homemade soup that nourishes both body and spirit.
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Ingredients
  

3 cups fresh corn kernels (about 4-5 ears) or frozen corn

2 medium zucchinis, diced

1 medium onion, diced

3 cloves garlic, minced

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a richer flavor)

2 tablespoons olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil or chives for garnish

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

    Add Zucchini and Corn: Add the diced zucchini and corn kernels to the pot. Cook for about 5-7 minutes, stirring occasionally, until the zucchini is slightly tender.

      Pour in Broth: Add the vegetable broth and smoked paprika to the pot. Bring to a boil, then reduce heat to a simmer. Let it cook for about 10 minutes to blend the flavors and soften the vegetables.

        Blend the Soup: Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. (Alternatively, transfer to a blender in batches and blend carefully.)

          Stir in Coconut Milk: Return the blended soup to the pot over low heat. Stir in the coconut milk (or heavy cream) until well combined. Season with salt and pepper to taste. Heat through for a few minutes.

            Serve: Ladle the soup into bowls, garnishing with fresh basil or chives. Enjoy warm!

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings