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The foundation of any great soup lies in its broth. For our Creamy Corn and Zucchini Bliss, selecting the right vegetable broth is crucial. A high-quality vegetable broth not only provides depth of flavor but also enhances the overall experience of the dish. Opt for a broth that is rich and flavorful, ideally one that is low in sodium. This allows you to control the saltiness of your soup while ensuring it remains well-seasoned.

Creamy Corn and Zucchini Soup

Indulge in the comforting flavors of Creamy Corn and Zucchini Bliss, a dish that perfectly combines sweet corn and tender zucchini for a delightful culinary experience. This nourishing soup is not only delicious but loaded with health benefits. It's easy to adapt for vegan or gluten-free diets, ensuring everyone can enjoy it. With just a few simple ingredients and some creative garnishing, you can create a comforting bowl of goodness that warms the heart all year round.
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Ingredients
  

2 medium zucchinis, diced

3 cups fresh or frozen corn kernels

1 medium onion, finely chopped

2 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a dairy-free option)

2 tablespoons olive oil

1 teaspoon dried thyme

Salt and pepper to taste

Fresh basil or cilantro, for garnish (optional)

Juice of 1 lime (optional)

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Once hot, add the finely chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and soft. Then, stir in the minced garlic and cook for an additional 1-2 minutes until the garlic releases its aromatic fragrance.

    Add Vegetables: Introduce the diced zucchini and corn to the pot. Stir well to combine, and allow the mixture to cook for approximately 5 minutes, stirring occasionally, until the zucchini is just starting to soften.

      Pour in Broth: Carefully pour the vegetable broth and sprinkle in the dried thyme. Increase the heat slightly to bring the mixture to a gentle simmer. Allow it to cook uncovered for 15-20 minutes, or until the zucchini is thoroughly soft and the corn is tender.

        Blend the Soup: Once the vegetables are cooked, remove the pot from the heat. Using an immersion blender, purée the soup until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, carefully transfer the hot soup in batches to a countertop blender and blend until silky smooth, then return it to the pot.

          Add Cream: If you've used a countertop blender, return the blended soup to the pot. Stir in the heavy cream (or coconut cream for a lighter option) and let it simmer on low heat for an additional 5 minutes to warm through. Add salt and pepper to taste.

            Serve: Ladle the creamy corn and zucchini soup into bowls. For a burst of freshness, garnish each bowl with a sprinkle of chopped fresh basil or cilantro. If desired, add a squeeze of lime juice for an extra zesty twist.

              Enjoy: Serve your delicious soup hot, paired with crusty bread or alongside a light salad for a satisfying and nutritious meal.

                Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings