This summer veggie soup with zucchini & corn is light, vibrant, and packed with fresh-season flavors. It brings together sweet corn, tender zucchini, and bright herbs for an easy, nourishing bowl you’ll crave on warm evenings. In this article, you’ll discover why I love it, what you’ll need, how to make it step by step, answers to common questions, and a friendly conclusion to encourage you to give it a try.
Table of Contents
Why This Soup Feels Like Summer
I fell in love with this recipe on a balmy evening when the smell of grilling vegetables drifted through the air. The combination of sweet corn, juicy zucchini, fresh herbs, and light broth felt lively and refreshing. It reminded me of lazy summer dinners and backyard gatherings. Every spoonful tastes like sunshine in a bowl.
It’s a plant-forward dish just like my creamy garlic Parmesan chicken with potatoes, where veggies balance out the richness. This soup does the same in a summery way.
Ingredients & Prep Tips
What You’ll Need
| Ingredient | Amount |
|---|---|
| Zucchini, diced | 2 medium |
| Fresh corn kernels (cut from cob or frozen) | 2 cups |
| Yellow bell pepper, diced | 1 medium |
| Yellow onion, chopped | 1 medium |
| Garlic cloves, minced | 3 cloves |
| Vegetable broth | 6 cups |
| Olive oil | 2 tbsp |
| Fresh basil or parsley, chopped | ¼ cup |
| Salt and pepper | to taste |
Prep Tips
Dice zucchini uniformly so it cooks evenly. If using fresh corn, cut kernels off the cob by standing the ear in a bowl. Warm olive oil first to sweat onion and garlic gently—this builds flavor without overpowering the delicate veggies.
For another fresh prep idea, check out this one-pan French onion chicken and rice—it’s a great side or alternative entrée for the soup.
How to Cook Step by Step
1. Sauté Aromatics and Veggies
Heat olive oil in a large pot over medium heat. Add onion and bell pepper, sauté until softened. Add garlic, stir for one minute until fragrant.
2. Add Zucchini, Corn, and Broth
Stir in zucchini and corn, then pour in vegetable broth. Bring to a gentle simmer, cover, and cook about 10‑12 minutes until veggies are tender.
3. Finish and Season
Stir in fresh basil or parsley. Season with salt and pepper to taste. For extra brightness, squeeze in a little lemon juice. Ladle into bowls and serve warm or chilled.
In warmer months, this soup fits right into a seasonal meal rotation. You’ll also find it mentioned in our cozy cold weather dinners roundup—it’s that versatile!
Print
Summer Veggie Soup with Zucchini & Corn
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This summer veggie soup with zucchini & corn is light, colorful, and full of fresh flavors. It’s perfect warm or chilled and easy to make.
Ingredients
2 medium zucchini, diced
2 cups fresh or frozen corn kernels
1 yellow bell pepper, diced
1 yellow onion, chopped
3 garlic cloves, minced
6 cups vegetable broth
2 tbsp olive oil
1/4 cup fresh basil or parsley, chopped
Salt and pepper to taste
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Sauté onion and bell pepper until softened.
3. Add garlic and stir for 1 minute.
4. Add zucchini, corn, and broth. Bring to a gentle simmer.
5. Cover and cook for 10–12 minutes until veggies are tender.
6. Stir in chopped herbs and season with salt and pepper.
7. Serve warm or chilled, optionally with a squeeze of lemon.
Notes
For extra protein, add white beans or chickpeas.
This soup stores well in the fridge for up to 3 days.
Freezing is possible, but zucchini may soften further upon thawing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 160
- Sugar: 6g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Summer Veggie Soup, Zucchini Corn Soup, Light Soup Recipes, Fresh Vegetable Soup
FAQs
Can I use frozen corn?
Yes—frozen corn works great as long as it’s thawed or briefly rinsed under warm water. It keeps sweetness and texture intact.
Can I make this vegan and gluten‑free?
Absolutely. This recipe is naturally vegan and gluten‑free so long as your vegetable broth is gluten-free. Use certified broth just to be safe.
Will it freeze well?
You can freeze it, but zucchini texture softens. Corn holds up better, though. I recommend reheating gently and adding fresh zucchini if you want a firmer bite.
Conclusion
This summer veggie soup with zucchini & corn is a refreshing way to savor seasonal flavors. It’s easy to make, light, and full of nourishing color and taste. I hope it brightens your summer menus—let me know how you enjoy it. Happy cooking!