product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.

Sweet Corn Soup with Peaches

Serves 8
Time 1 hr
This soup captures summer's best flavors: sweet corn, juicy peaches and fragrant basil. To quickly peel peaches, score an X on the bottom and drop them into boiling water for 30 seconds, then let cool
Ingredients
  • 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 drained
  • 2 cloves garlic, finely chopped
  • cayenne pepper
  • 3 large ripe peaches, divided
  • 1 1/4 cup unsweetened plain almondmilk
  • 12 fresh basil leaves, sliced
Shop with Prime

Exclusively for Prime members in select ZIP codes.

Method

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, then 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.

Puree half the 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.

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.
  • 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 drained
  • 2 cloves garlic, finely chopped
  • cayenne pepper
  • 3 large ripe peaches, divided
  • 1 1/4 cup unsweetened plain almondmilk
  • 12 fresh basil leaves, sliced
Shop with Prime

Exclusively for Prime members in select ZIP codes.