There’s something magical about that moment in mid-summer when fresh corn hits the farmer’s market—sweet, crisp, and ready to shine. That’s exactly why I can’t resist making Summer Corn Soup with Fresh Herbs. This soup is a celebration of sunny afternoons, brimming with corn’s natural sweetness and a confetti of fresh herbs. It’s velvety yet light, fragrant, and so easy to pull together, you’ll find yourself making it again and again whenever you see piles of golden corn at the market.

Summer Corn Soup with Fresh Herbs Recipe - Recipe Image

Ingredients You’ll Need

Just a handful of ingredients, but each is a summer superstar—bringing their own essential flavor, body, and color to the bowl. Together, they create a soup that’s creamy, fragrant, and completely irresistible. Here’s what you’ll need:

Fresh Corn Kernels (4 cups, from about 6 ears): The fresher the corn, the sweeter and more vibrant your soup will be.
Medium Onion (chopped): Adds a mellow sweetness and forms the flavorful base of the soup.
Garlic (2 cloves, minced): Gives a gentle aroma and depth that enhances every spoonful.
Unsalted Butter (2 tablespoons): Adds richness and a silky texture without overwhelming the fresh flavors.
Vegetable Broth (4 cups): Keeps the soup light, bright, and vegetarian-friendly while highlighting the corn.
Yukon Gold Potato (1 medium, peeled and diced): Naturally thickens the soup, lending a creamy consistency without extra cream.
Whole Milk or Cream (1/2 cup): Just enough to make the soup luxuriously smooth and rich.
Fresh Chives (2 tablespoons, chopped): Bring a pop of color and a light oniony bite that screams “summer.”
Fresh Basil or Parsley (2 tablespoons, chopped): Delivers a fragrant, herbal note that lifts the whole dish.
Salt and Black Pepper (to taste): Balances all the flavors and adds subtle heat.
Extra Herbs and a Drizzle of Olive Oil (optional garnish): For a restaurant-worthy finishing touch and even more fresh flavor.

How to Make Summer Corn Soup with Fresh Herbs

Step 1: Sauté the Aromatics

Start by melting the unsalted butter in a large pot over medium heat—your kitchen will fill with that cozy, buttery aroma almost instantly. Add the chopped onion and sauté for 4 to 5 minutes until it’s soft, translucent, and just beginning to look deliciously golden. Then, stir in the minced garlic and let it cook for another 30 seconds until it releases that unmistakable fragrance. This aromatic base is your ticket to deep, layered flavor in every bowl of Summer Corn Soup with Fresh Herbs.

Step 2: Add Corn and Potatoes

This is where the magic really happens! Stir in the diced Yukon Gold potato along with the fresh corn kernels. The potatoes will help give the soup its signature creaminess, while the corn delivers a burst of summer sweetness. Give everything a good stir to coat with the buttery onion-garlic mixture.

Step 3: Simmer Everything Together

Pour in the vegetable broth, watching the golden kernels bob around as the temperature rises. Crank up the heat and bring everything to a gentle boil. Once boiling, reduce to low, cover the pot, and let your soup simmer for 15 to 20 minutes. This gives the potato time to become tender and allows all those flavors to meld beautifully.

Step 4: Blend for Creaminess

Remove the pot from the heat and grab your immersion blender (or use a regular blender, working in batches if needed). Purée the soup to your desired consistency—completely smooth for a sophisticated touch or a little chunky if you love texture. Taste and adjust seasoning with salt and black pepper. Now, you’re one step closer to tasting summer in a bowl.

Step 5: Finish with Dairy and Fresh Herbs

Return the soup to low heat if it’s cooled off and stir in the whole milk or cream for that luscious, velvety texture. Swirl in the chopped chives and basil or parsley just before serving. The fresh herbs make Summer Corn Soup with Fresh Herbs truly sing, adding color, fragrance, and an irresistible brightness.

How to Serve Summer Corn Soup with Fresh Herbs

Garnishes

A beautiful bowl of soup deserves a beautiful finish! I love to scatter extra chopped chives or basil over each serving, and a generous drizzle of good olive oil brings a subtle, peppery edge. Add a final crack of black pepper or even a pinch of smoked paprika for warmth and color.

Side Dishes

This soup practically begs for a hunk of crusty, rustic bread—something to swipe through every golden drop. It’s also lovely paired with a fresh green salad tossed in a zesty vinaigrette, or even a simple tomato plate for peak summer enjoyment.

Creative Ways to Present

Serve Summer Corn Soup with Fresh Herbs in petite mugs as a starter at your next party or pour it into shallow bowls and top with edible flowers for a garden-party twist. For an extra lush presentation, swirl in a little more cream, add fried shallots, or layer a dollop of herb pesto right in the middle.

Make Ahead and Storage

Storing Leftovers

Summer Corn Soup with Fresh Herbs keeps beautifully in the fridge for up to three days. Let it cool to room temperature before storing in an airtight container, and don’t forget to stash a portion away for tomorrow’s lunch—you’ll be glad you did!

Freezing

You can freeze this soup, just skip the step of adding milk or cream before freezing (dairy sometimes separates when thawed). Let it cool completely, transfer to freezer-safe containers, and store for up to two months. When you’re ready, thaw in the fridge overnight, reheat, then add your dairy and herbs.

Reheating

Warm the soup gently over low heat on the stovetop, stirring occasionally and adding a splash more broth or milk if needed to reach your perfect consistency. Avoid boiling once the dairy is in so the soup stays smooth and luscious. Garnish fresh again before serving for the best taste.

FAQs

Can I use frozen corn if fresh isn’t available?

Absolutely! Frozen corn is a wonderful alternative when fresh corn is out of season. It’s picked and frozen at peak sweetness, so your Summer Corn Soup with Fresh Herbs will still taste fantastic.

What’s the best way to prep corn off the cob?

Stand the cob upright on a kitchen towel or inside a large bowl, then run a sharp knife downward to shear off the kernels. This method keeps those sweet, juicy kernels from scattering across your kitchen.

Is this soup good served cold?

Yes! While it’s heavenly warm, Summer Corn Soup with Fresh Herbs truly shines chilled as well. It makes for a refreshing, light lunch on those sweltering dog days of summer.

Can I make this soup vegan?

For a vegan version, swap out the butter for olive oil and use your favorite plant-based milk or cream. You’ll still get all the silkiness and flavor, with a completely plant-based finish.

Do I have to blend the soup completely smooth?

Not at all. If you love a little texture and crunch, blend only half the batch or pulse a few times with an immersion blender. The small bits of corn and potato are a delightful surprise.

Final Thoughts

If you’re searching for a bowl of pure sunshine that’s as easy to make as it is beautiful to eat, Summer Corn Soup with Fresh Herbs delivers every time. Grab some fresh corn, a handful of herbs, and treat yourself to the tastes of the season—you’re going to love this one, I promise!

Summer Corn Soup with Fresh Herbs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 26 reviews

Author: Emma
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

This Summer Corn Soup with Fresh Herbs is a delightful and creamy dish that captures the essence of the season. Made with fresh corn, aromatic herbs, and a touch of cream, this soup is a perfect way to enjoy the bounty of summer produce.

Ingredients

Scale

Fresh Corn Soup:

4 cups fresh corn kernels (from about 6 ears of corn)
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons unsalted butter
4 cups vegetable broth
1 medium Yukon Gold potato, peeled and diced
1/2 cup whole milk or cream
Salt and black pepper to taste

Garnish:

2 tablespoons fresh chives, chopped
2 tablespoons fresh basil or parsley, chopped
Extra herbs and a drizzle of olive oil for garnish (optional)

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Instructions

Saute Aromatics: In a large pot over medium heat, melt the butter. Add the chopped onion and cook until softened. Add garlic and cook until fragrant.
Cook Vegetables: Stir in potato and corn. Pour in broth, bring to a boil, then simmer until potato is tender.
Puree Soup: Remove from heat and blend until smooth. Stir in milk or cream and season with salt and pepper.
Serve: Reheat if needed, ladle into bowls, and garnish with herbs and olive oil. Serve warm or at room temperature.