Late Summer Zucchini Corn Soup
And, I’m back with Tummy Warmer #2 for this week! This soup really couldn’t be timed much better, as temperatures are now dipping down into legit sweater territory in our region. Major empathy to my fambly back in the midwest, who are seeing snow I’m told. Gross. This one’s for you.
I’ve made this soup a grand total of one times, though, I am so confident in it that I am already declaring it a keeper. While this recipe is mine, the idea of the soup is born from Cafe Yumm’s Chilean Zucchini Soup, which I was delighted to eat a couple of weeks ago when out shopping with a visiting friend. We got caught in a heavy downpour and ducked into the nearest eatery to nosh and stay dry. I don’t know that I would have gotten around to trying Cafe Yumm otherwise, so I am grateful for that afternoon’s fortuitous deluge.
Historically, I am not a soup person, or a leftover person for that matter, and the two often go hand-in-hand. Like most midwestern kids growing up, mom would often put on a big pot of soup at the beginning of the week and we would eat away at it until it was all gone. Unlike most midwestern families, we were few in number. It could take nearly all week for the four of us to eat the whole thing. “What’s for dinner?” Soup. “What’s for lunch?” SOUP. Bless her heart, my mom could make a seriously okay batch of broccoli-cheese soup, but all the refrigeration-reheating-refrigeration-reheating-refrigeration-and so on throughout the week was not kind to the overall product. Soup-Sweat, that’s the last thing I’ll say about that.
I’ve been working on my aversion to soup lately (and beans), and I feel that I am trending upward. I’m counting this soup as a small victory along the way. I love the bright flavors and differing textures of this soup. The red curry paste, though unexpected, offers a welcome spice- but it doesn’t make the soup scream CURRY. It’s healthy, quick to whip up, and cross my heart, it really does reheat well.
Do yourself a favor and serve it with some fresh, hot cornbread.
- 1 T. olive oil
- 1 small yellow onion, diced
- 1 medium zucchini, diced
- ½ t. ground cumin
- 2 t. red curry paste
- 1 ear of corn, kernels removed or 1 c. frozen sweet corn (I love Trader Joe’s fire roasted
- 28 oz. can diced tomatoes in sauce
- 2 c. low sodium vegetable broth
- Salt and pepper
- Fresh basil, chiffonade
- In a large pot or dutch oven, heat oil over medium heat.
- Add onions and cook until semi-translucent, about 2 minutes. Add zucchini and cook another 2 minutes.
- Season with salt and pepper, and add cumin and red curry paste. Cook another minute, stirring constantly.
- Add corn, tomatoes and sauce, and broth. Bring soup to a boil, then reduce heat and simmer.
- For a lighter soup, simmer 20 minutes. For a softer stew, simmer an hour.
- Top with fresh basil before serving