Corn and Zucchini Soup
Are you a soup or salad person? Some people only have soup during winter and fall season, but others love soup any time of the year. If you are one of those of people, I’m sure you enjoy the bounty of summer vegetables to make soups. Nothing takes advantage of the flavors of fresh corn than a summer soup.
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This recipe embodies our Mexican love for the combination of these two vegetables: zucchini and corn. We usually use them together to make a stew with pork or chicken, or just the two of them cooked Mexican style or steamed and garnished with a couple of Mexican cream as a side dish. Enjoy this soup!
How to make Corn and Zucchini Soup
Notes:
- Remember, this soup is just for 2 servings. If you want to make a bigger batch, just double or triple the number of ingredients.
DIRECTIONS:
- Heat the olive oil over medium heat in a medium-size saucepan. Add the onion and sauté for 2 minutes. Add the minced garlic and cook for one more minute.
- Stir in the diced zucchini and the fresh corn kernels. Keep cooking, stirring from time to time for about 5 minutes.
- Add the diced tomato, stir, and cook for 3 more minutes. After that, pour the hot water and the Knorr Tomato-chicken bouillon, making sure it dissolves well with the water.
- Once the soup starts boiling, add the cilantro sprigs and reduce heat to low and cook for 8-10 minutes.
Serve in bowls and garnish with crumbled Mexican queso fresco and chopped cilantro.
Corn and zucchini soup
Ingredients
- 1 Tbsp. olive oil
- 1 small garlic clove minced
- 1 ½ cup diced zucchini 5-oz or 1 medium size zucchini
- 3 Tbsp. chopped onion 1-oz
- 1 cup fresh corn kernels 8-oz or one corn ear
- 1 small Roma tomato diced ( 2.5-oz)
- 3 cups of hot water
- 1 Knorr Chicken-Tomato Bouillon
- 1 or 2 Cilantro sprigs
- Salt and pepper to taste
Optional garnishes
- ¼ cup crumbled Mexican Queso Fresco (or feta if you don’t
- find Queso Fresco)
- 1 tbsp. chopped cilantro
- Lime wedges
- 1 Serrano pepper sliced
Instructions
- Heat the olive oil over medium heat in a medium-size saucepan. Add the onion and sauté for 2 minutes. Add the minced garlic and cook for one more minute.
- Stir in the diced zucchini and the fresh corn kernels. Keep cooking, stirring from time to
- time for about 5 minutes.
- Add the diced tomato, stir, and cook for 3 more minutes. After that, pour the hot water and the Knorr Tomato-chicken bouillon, making sure it dissolves well with the water.
- Once the soup starts boiling, add the cilantro sprigs and reduce heat to low and cook for 8-10 minutes.
Serve in bowls and garnish with crumbled Mexican queso fresco and chopped cilantro.
Notes
Nutrition
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Buen Provecho!
Mely,
More recipes:
Bocoles, Corn Masa Cakes
Mexican Corn on the Cob
Tiffany
I have made this soup twice now in the last week, it is perfect for summer. Thank you.
Mely Martínez
Hello Tiffany,
Thank you for trying the recipe, enjoy summer bounty!
Irv
Great recipe! Corn and zucchini go surprisingly well together.
I added an oz or two of Poblano after 5 minutes of simmering to give it just a hint of heat.
Thank You!! for going to the extra effort to list the ingredient quantities three ways. That makes it a lot easier to make the recipe.
1 cup fresh corn kernels 8-oz or one corn ear
Mely Martínez
Hello Irv,
Thank you for the tip about adding the poblano peppers to the soup. Great addition! Happy cooking!