This is the third recipe on Oh My Veggies that starts with the words “fresh corn.” I thought of a few alternate names after I realized that, but Fresh Corn Soup fits so much better. Because it’s fresh! It’s not a heavy corn chowder. It’s a light soup. Perfect for summer. And it’s made with fresh corn–both the kernels and the cobs. The sweet broth made from simmering the cobs with thyme and water is the secret to the fresh flavor of this soup.
And really, fresh is the best part of summer, isn’t it? I’m not a fan of the humidity or mosquitos or sunburn, but I love fresh fruits and vegetables. It’s so exciting to go to the farmers market and be greeted by colorful heirloom tomatoes and strawberries instead of the sea of green that dominates in spring. (Although I like greens too!) And I’ve been loving the fact that I can get (almost) all the fresh herbs I need from the herb garden we put in last month.
I used a combination of oregano, dill, lemon thyme, chives, rosemary, and sage in the herbed croutons for this soup, but you can use whatever fresh herbs you have access to. And if you don’t have an herb garden, well, don’t go to the grocery store and buy 6 different packages of fresh herbs! That would be ridiculously expensive. Just use thyme since you’ll be needing to buy that for the broth anyway.
Oftentimes when I’m making a soup recipe that calls for croutons, I skip making them. But I implore you, don’t do that with this recipe! The soup is creamy and delicious without them, but the croutons are the finishing touch that makes all the difference. Between the fresh corn soup and the fresh herbed croutons, this recipe is the best of summer (in a soup bowl).
Go to Fresh Corn Soup with Herbed Croutons recipe
Fresh Corn Soup
For Herbed Croutons:
For Fresh Corn Soup
If you don't use all the croutons, store them in an airtight container or zip-top bag and use them within a week or freeze.
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