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Creamy Zucchini and Sweet Corn Soup with Crispy Cheddar Croutons

creamy zucchini and sweet corn soup - featured image
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A comforting and creamy soup featuring fresh zucchini and sweet corn, topped with crispy sharp cheddar croutons. Perfect for summer and early fall, this easy recipe is quick to prepare and full of wholesome flavor.

Ingredients

Scale
  • 3 medium zucchinis (about 1 ½ pounds or 700 grams), chopped
  • 2 cups fresh corn kernels (about 3 ears) or frozen corn
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (1 liter), preferably low sodium
  • 2 tablespoons olive oil
  • ½ cup Greek yogurt or heavy cream (120 ml)
  • Salt and pepper to taste
  • 1 teaspoon fresh thyme, finely chopped or a few sprigs (optional)
  • 3 cups day-old bread cubes (about 150 grams), sourdough or country bread
  • 1 cup sharp cheddar cheese, freshly grated (100 grams)
  • 2 tablespoons butter, melted
  • ½ teaspoon garlic powder (optional)
  • Pinch of salt for croutons

Instructions

  1. Wash and chop the zucchini into roughly 1-inch pieces. Cut the kernels off the corn cobs using a sharp knife. Dice the onion finely and mince the garlic cloves. (Prep time: 10 minutes)
  2. Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent and soft, stirring occasionally. Add the garlic and cook for another 30 seconds until fragrant but not browned.
  3. Add the zucchini chunks and corn kernels to the pot. Stir to coat in the oil and cook for 5 minutes, allowing them to soften slightly. Season lightly with salt.
  4. Pour in the vegetable broth and stir to combine. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes until vegetables are tender. Skim any foam or impurities from the surface.
  5. Remove the pot from heat. Using an immersion blender, puree the soup until smooth but still slightly textured. If using a countertop blender, blend in batches and return to the pot. Stir in fresh thyme if using.
  6. Whisk in the Greek yogurt or heavy cream until fully incorporated. Adjust seasoning with salt and pepper to taste. Warm gently over low heat if needed, avoiding boiling.
  7. Preheat oven to 375°F (190°C). In a bowl, toss bread cubes with melted butter, garlic powder, and a pinch of salt. Spread in a single layer on a baking sheet and sprinkle evenly with grated sharp cheddar cheese.
  8. Bake for 12–15 minutes or until croutons are golden and cheese is bubbly and crisp. Watch closely to prevent burning.
  9. Ladle the warm soup into bowls and sprinkle generously with the crispy cheddar croutons. Serve immediately.

Notes

Do not overcook garlic to avoid bitterness. Puree soup to a creamy but slightly textured consistency. Add cream or yogurt off heat or on very low heat to prevent curdling. Use day-old bread for croutons for best crispiness. Adjust soup thickness with extra broth or water if needed. Croutons are best fresh but can be reheated in oven.

Nutrition

Keywords: zucchini soup, sweet corn soup, creamy soup, cheddar croutons, summer soup, easy soup recipe, vegetarian soup, gluten-free soup

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