Soups & Drinks

Roasted Corn and Zucchini Soup with Basil

Name: Roasted Corn and Zucchini Soup with Basil
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 4 ears fresh corn; 2 medium zucchini, diced into chunks; 1 medium onion, chopped; 3 garlic cloves, peeled; 3 tbsp olive oil; 4 cups vegetable broth; ½ cup fresh basil leaves, packed; 1 cup milk, half-and-half, or coconut milk; Salt and freshly ground black pepper, to taste; Juice of ½ lemon; Fresh basil leaves; Extra roasted corn kernels; Drizzle of olive oil or cream; Cracked black pepper

Servings: 6 Total Time: 50 mins Difficulty: Beginner

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Introduction

Roasted Corn and Zucchini Soup with Basil is a bright, fresh, and flavorful soup that perfectly celebrates the bounty of summer harvest. By roasting the corn and zucchini first, you unlock a natural smoky-sweet flavor that pairs beautifully with the fresh, peppery notes of basil. The soup is smooth yet slightly rustic, light but satisfying, and can be enjoyed warm or chilled depending on the season.

It’s the kind of dish that feels wholesome and nourishing, while still bursting with vibrant flavors. Whether you’re using farmers’ market produce or simply want a creative way to use up garden zucchini, this soup is a standout.

Why I Love This Recipe

I love this recipe because it transforms simple, humble vegetables into something truly elegant. The roasting step deepens the flavor of the corn and zucchini, giving the soup a smoky-sweet richness without needing heavy cream. Fresh basil adds brightness, turning it into a dish that feels comforting yet refreshing at the same time.

It’s also versatile—you can keep it vegan, add a swirl of cream for richness, or even serve it chilled as a refreshing starter in summer. Every spoonful feels like tasting sunshine in a bowl.

Why It’s a Must-Try Dish

Seasonal & fresh: Uses peak summer produce like zucchini, corn, and basil.
Flavorful & nourishing: Roasting vegetables creates depth of flavor.
Versatile: Can be served warm in winter or chilled in summer.
Light yet satisfying: Perfect balance between comfort food and healthy eating.
Beautiful presentation: Garnished with basil leaves, roasted kernels, or a drizzle of olive oil.

Preparation & Cooking Time

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 bowls
Calories: ~210 per serving

Cuisine & Course

Cuisine: American / Contemporary
Course: Soup / Starter / Main

Ingredients

For the Soup

4 ears fresh corn (or 3 cups frozen corn, thawed)
2 medium zucchini, diced into chunks
1 medium onion, chopped
3 garlic cloves, peeled
3 tbsp olive oil
4 cups vegetable broth (or chicken broth if preferred)
½ cup fresh basil leaves, packed
1 cup milk, half-and-half, or coconut milk (optional for creaminess)
Salt and freshly ground black pepper, to taste
Juice of ½ lemon (optional, for brightness)

Garnish (optional)

Fresh basil leaves
Extra roasted corn kernels
Drizzle of olive oil or cream
Cracked black pepper

Simple Directions

Roast corn, zucchini, onion, and garlic until golden.
Blend roasted vegetables with broth and basil.
Add milk or cream if desired, then season.
Simmer gently, adjust flavors, and serve.

Step-by-Step Recipe Preparation

Step 1: Roast the Vegetables

Preheat oven to 400°F (200°C).
Place corn (cut from the cob), zucchini chunks, onion, and garlic on a baking sheet.
Toss with olive oil, salt, and pepper.
Roast for 20–25 minutes, stirring halfway, until lightly browned and caramelized.

Step 2: Blend the Base

Reserve a small handful of roasted corn for garnish.
Transfer roasted veggies to a blender with 3 cups of broth and basil leaves.
Blend until smooth (or leave slightly chunky for a rustic texture).

Step 3: Simmer the Soup

Pour the blended mixture into a large soup pot.
Add remaining broth and milk (if using).
Simmer gently for 10 minutes.

Step 4: Season & Finish

Stir in lemon juice (if desired).
Taste and adjust seasoning with salt and pepper.

Step 5: Serve

Ladle into bowls, garnish with basil, roasted corn kernels, or a drizzle of olive oil/cream.

How to Serve

Serve hot with grilled bread, focaccia, or sourdough toast.
In summer, chill the soup and serve as a refreshing appetizer.
Pair with a simple salad for a light lunch or with roasted chicken/fish for dinner.

Additional Recipe Tips

For deeper flavor, grill the corn on the cob instead of roasting.
Add a pinch of red pepper flakes for a gentle kick.
Stir in a little Parmesan cheese for richness.
To make it extra creamy, blend in 1 small boiled potato or ½ cup cashews.

Variations

Vegan: Use coconut milk or almond milk for creaminess.
Spiced Version: Add cumin, coriander, or curry powder before blending.
Hearty Soup: Add cooked quinoa, barley, or white beans for protein.
Chilled Summer Soup: Chill completely and serve cold with a basil oil drizzle.

Freezing & Storage

Storage: Refrigerate for 3–4 days in an airtight container.
Freezing: Freeze up to 2 months. (If using dairy, freeze before adding milk/cream, then stir in after reheating.)
Reheating: Warm on the stovetop over medium heat, stirring occasionally.

Special Equipment Needed

Large baking sheet
Blender or immersion blender
Large soup pot
Sharp knife and cutting board

Conclusion

Roasted Corn and Zucchini Soup with Basil is a vibrant, flavorful dish that showcases the beauty of seasonal vegetables. Sweet roasted corn, tender zucchini, and fragrant basil come together in a silky, nourishing soup that’s as versatile as it is delicious. Whether served warm on a chilly evening or chilled on a hot summer day, this recipe is a celebration of freshness, comfort, and wholesome eating.

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