There are few things more blissfully summery than a bowl of Summer Corn Soup with Fresh Herbs. This golden, creamy soup captures the very essence of peak season corn, with its natural sweetness and irresistible crunch, all wrapped up in a velvety broth that’s dotted with vibrant fresh herbs. Each spoonful brims with warmth, comfort, and that sun-kissed magic you can only find when corn is at its very best. Whether you’re savoring it warm on a cool evening or chilling it for a refreshing midday treat, this is a recipe that puts the spotlight on all the flavors and colors of the season.
Ingredients You’ll Need
The beauty of Summer Corn Soup with Fresh Herbs lies in its simplicity. Each ingredient adds its own character, coming together to build a soup that’s irresistibly sweet, creamy, and bursting with color and freshness.
- Corn kernels (4 cups, from about 6 ears): Fresh corn is the star here—don’t skip the real deal, as it brings vibrant sweetness and satisfying bite.
- Onion (1 medium, diced): The humble onion lends gentle savory depth, creating a beautiful flavor base for the soup.
- Unsalted butter (2 tablespoons): Butter gives the soup a rich, silky mouthfeel while coaxing maximum sweetness from the onions.
- Vegetable broth (3 cups): A light, neutral base that lets the corn flavor shine—choose a good-quality broth for the best taste.
- Whole milk or heavy cream (1 cup): Add creaminess with your choice of milk or cream, tailoring richness to your preference.
- Yukon gold potato (1 medium, peeled and diced): Potato adds body and natural weight, helping make the soup wonderfully creamy without being heavy.
- Salt (1/2 teaspoon): Essential for highlighting all the flavors, no matter how simple the ingredients.
- Ground black pepper (1/4 teaspoon): Just enough for gentle warmth and peppery bite.
- Fresh chives (2 tablespoons, chopped): Chives bring a mild oniony flavor and a lovely pop of color.
- Fresh basil (2 tablespoons, chopped): Basil infuses the soup with a summery, slightly sweet herbal lift.
- Fresh parsley (2 tablespoons, chopped): Parsley adds brightness and a touch of peppery freshness to the finish.
- Extra corn kernels and fresh herbs for garnish: For both flavor and that showstopper, market-fresh look.
How to Make Summer Corn Soup with Fresh Herbs
Step 1: Sauté the Aromatics
Begin by melting the butter in a large pot over medium heat. Add the diced onion and cook for about five minutes, stirring occasionally until it becomes soft and translucent. This stage is simple but crucial, as gently cooking the onions brings out their sweetness and creates the flavorful base that makes Summer Corn Soup with Fresh Herbs so satisfying.
Step 2: Build the Vegetable Base
Toss in the diced Yukon gold potato and all those beautiful fresh corn kernels next. Give everything a quick stir and let it cook together for about three to four minutes. As the corn warms up, it will begin to release that irresistible aroma, teasing you with just how good the finished soup will be.
Step 3: Simmer to Perfection
Pour in the vegetable broth, season with salt and pepper, and crank the heat up to bring everything to a gentle boil. Once it’s boiling, lower the heat and let the soup simmer uncovered for 15 to 20 minutes. This step allows the potato to soften and the corn to infuse the broth, giving Summer Corn Soup with Fresh Herbs its signature sweetness and velvety body.
Step 4: Blend for Creaminess
When the potatoes are tender, remove the pot from the heat. Grab your immersion blender—or transfer the soup in batches to a regular blender—and puree until smooth. If you love a little texture, leave a few chunky bits of corn and potato here and there. This is your chance to make the soup as rustic or refined as you like!
Step 5: Finish and Serve
Return the pot to low heat and stir in your milk or cream, gently warming it through but not boiling. Taste and adjust the seasoning as you need. Ladle into bowls, then finish with a playful scatter of extra corn kernels and a mix of fresh chives, basil, and parsley. Your Summer Corn Soup with Fresh Herbs is ready to enjoy—get ready for everyone to ask for seconds!
How to Serve Summer Corn Soup with Fresh Herbs
Garnishes
The right garnish does more than add a pop of color—it adds layers of flavor and texture that take your Summer Corn Soup with Fresh Herbs from good to great. Sprinkle a handful of extra corn kernels for bite, and a colorful confetti of chives, basil, and parsley for a burst of freshness in every spoonful. If you’re in the mood for a little extra zip, a drizzle of good olive oil or a twist of freshly cracked pepper adds a sophisticated finish.
Side Dishes
This creamy soup is a dream alongside any number of sides. Pair it with crusty sourdough or a batch of warm, buttery cornbread for dunking. If you’re aiming for a lighter meal, serve with a crisp green salad tossed in a tangy vinaigrette. Summer Corn Soup with Fresh Herbs also shines next to simple grilled veggies, a tomato salad, or even a savory cheese plate for an elevated lunch or light dinner.
Creative Ways to Present
Don’t be afraid to get playful! Pour your soup into tiny espresso cups or shot glasses for a bright appetizer at summer parties, or layer it in jars and pack into a picnic basket. For elegant occasions, finish each bowl with a swirl of crème fraîche and a few edible flowers to showcase the soup’s cheerful color and herb-flecked texture.
Make Ahead and Storage
Storing Leftovers
If you have leftover Summer Corn Soup with Fresh Herbs, transfer it to an airtight container and refrigerate for up to three days. The flavors actually deepen overnight, making it even more delicious the next day!
Freezing
This soup freezes beautifully. Allow it to cool completely, then pour into freezer-safe containers, leaving a bit of room for expansion. It will keep well for up to two months—just note that the texture may change slightly if you use cream rather than milk.
Reheating
To reheat, simply warm the soup gently on the stovetop over low heat, stirring occasionally until steaming hot. If the soup thickens up too much after chilling, stir in a splash of water, broth, or milk to get it back to the perfect consistency.
FAQs
Can I use frozen corn instead of fresh?
Absolutely! While nothing beats the sweetness of farmers’ market fresh corn, frozen works wonderfully in the off-season. Just thaw and drain it before adding to your soup.
How do I make this soup vegan?
It’s an easy swap—use olive oil or vegan butter in place of regular butter, and your favorite unsweetened plant-based milk (like oat or cashew) instead of dairy milk or cream. The soup is naturally vegetarian and gluten-free already!
Can I make Summer Corn Soup with Fresh Herbs ahead of time?
Definitely. In fact, the flavors deepen even more after a rest in the fridge. Make it up to two days ahead, then gently reheat and add your fresh garnishes just before serving.
What herbs work best in this recipe?
Chives, basil, and parsley create a beautiful herbal bouquet, but feel free to bring in dill, tarragon, or cilantro if you have them on hand. The more summery and aromatic, the better!
Should I strain the soup for a smooth finish?
It’s up to you! If you want a restaurant-silky soup, you can strain it through a fine mesh sieve after blending. If you prefer a more rustic, homey bowl, skip this step and enjoy the bits of corn and herbs throughout.
Final Thoughts
If you’re longing for a dish that captures pure summer in every spoonful, look no further than Summer Corn Soup with Fresh Herbs. It’s a recipe I come back to year after year, and it never fails to draw smiles around the table. I hope you fall in love with its creamy sweetness, bright flavors, and sunny bursts of fresh garden herbs—give it a try and let this lovely soup become your new warm-weather favorite!
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Summer Corn Soup with Fresh Herbs Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Enjoy the taste of summer with this delightful Summer Corn Soup with Fresh Herbs. Creamy and flavorful, this soup is a perfect way to showcase the season’s fresh corn and herbs in a comforting bowl.
Ingredients
Fresh Corn Soup:
- 4 cups fresh corn kernels (from about 6 ears of corn)
- 1 medium onion, diced
- 2 tablespoons unsalted butter
- 3 cups vegetable broth
- 1 cup whole milk or heavy cream
- 1 medium Yukon gold potato, peeled and diced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Garnish:
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- Extra corn kernels and fresh herbs for garnish
Instructions
- Saute Onion: In a large pot over medium heat, melt the butter and add the diced onion. Cook until soft and translucent.
- Add Ingredients: Add potato and corn kernels, cook briefly. Pour in broth, season, and simmer.
- Puree Soup: Blend the soup until smooth. Stir in milk or cream, heat gently.
- Adjust and Serve: Taste, adjust seasoning, ladle into bowls, and garnish.
Notes
- This soup can be enjoyed warm or chilled.
- For a smoky flavor, consider adding smoked paprika or crispy bacon bits as toppings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 9g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 25mg
