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As the temperatures rise and the sun shines brightly, thoughts often turn to light and refreshing meals that celebrate the bounty of summer. One such dish that perfectly embodies the essence of the season is soup. While some might associate soup with the colder months, summer soups offer a unique and invigorating experience, showcasing the vibrant flavors and colors of seasonal vegetables. Enter the Sunny Day Creamy Summer Veggie Soup—a delightful recipe that not only quenches your thirst for something light but also nourishes your body with a variety of fresh ingredients.

Creamy Fresh Summer Recipes Soup

Discover the perfect summer dish with the Sunny Day Creamy Summer Veggie Soup! This vibrant and refreshing soup showcases a medley of seasonal vegetables like zucchini, corn, and tomatoes, all blended into a creamy, satisfying dish. Packed with nutrients and bursting with flavor, it's ideal for warm weather dining. Easy to prepare and deliciously nourishing, this soup will become a staple in your light meal rotation. Enjoy the goodness of fresh ingredients and elevate your summer dining experience!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

1 medium zucchini, diced

1 cup fresh corn kernels (about 2 ears of corn)

2 cups ripe tomatoes, chopped (or 1 can of diced tomatoes)

1 medium carrot, diced

4 cups vegetable broth

1 cup coconut milk (full-fat for creaminess)

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

Salt and pepper, to taste

Fresh basil leaves, for garnish

Optional: Squeeze of lime for extra zing

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

    Add Veggies: Stir in the diced zucchini, corn kernels, tomatoes, and carrot. Cook for about 5-7 minutes, until the vegetables begin to soften.

      Pour in Broth: Add the vegetable broth and thyme to the pot. Bring the mixture to a simmer, cover, and let cook for 15 minutes to allow the flavors to meld and the vegetables to become tender.

        Blend for Creaminess: Using an immersion blender, carefully blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest intact for added texture. If you don’t have an immersion blender, carefully transfer half of the soup to a standard blender, blend until smooth, and return it to the pot.

          Stir in Creaminess: Lower the heat and stir in the coconut milk. Allow it to heat through for about 3-5 minutes. Taste and season with salt and pepper as desired.

            Serve and Garnish: Ladle the soup into bowls, top with fresh basil leaves, and, if desired, a squeeze of lime for a refreshing twist.

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings