Sweet Corn Soup with Peaches

Sweet Corn Soup with Peaches

Serves 8
This soup captures summer's best flavors: sweet corn, juicy peaches and fragrant basil.
  • 6 ears sweet corn, husked
  • 4 cups low-sodium vegetable broth
  • 1 tablespoon white miso paste
  • 1 onion, diced, soaked in cold water for 10 minutes and drain
  • 2 cloves garlic, finely chopped
  • pinch cayenne pepper
  • 3 large ripe peaches
  • 1 1/4 cup unsweetened plain almondmilk
  • 12 fresh basil leaves, sliced
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With a sharp, heavy knife, cut kernels from corn cobs and place cobs and kernels in a soup pot. Add broth, 2 cups water, miso, onion, garlic and cayenne. Peel, pit and finely chop 2 of the peaches and add to the pot. Bring to a boil over high heat, lower heat and simmer, uncovered, stirring occasionally, until corn and peaches are very tender, about 30 minutes.

Use tongs to remove and discard corn cobs; cool soup to room temperature. Purée half of soup in a blender and return to the pot. Stir in almondmilk. To serve soup hot, reheat gently over medium heat, stirring frequently; do not allow to boil. To serve cold, refrigerate until chilled.

Halve, pit and dice remaining peach; ladle soup into bowls and garnish with peach and basil.
Nutritional Info: 
Per Serving: 120 calories (10 from fat), 1.5g total fat, 190mg sodium, 24g carbohydrates, (4 g dietary fiber, 10g sugar), 5g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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