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
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- 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
- Heat the olive oil (or melt the butter) in a large pot over medium-low heat.
- 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.
- 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.
- 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.
- 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.
- 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.