Corn has always been one of my favorite summer foods.

I recall once eating four cobs in one sitting at a family cookout, much to my parents’ amazement. It’s just that good.

When the warmer months roll around, I’m all about corn: cornbread muffins, cornbread waffles, corn salsa, corn everything. In our cookbook, I even share my go-to cornbread and cornbread crouton recipes. So good with/on everything.

So, I figured it was prime time to add some corn soup to my repertoire, especially since it lends itself to well to creamy, brothy goodness. Enter, this summer corn soup.

The recipe is simple: 9 ingredients total, and likely things you have on hand right now. And not only is it both vegan and gluten free, but it can also be prepared one of two ways: Blended and smooth, or chunky and brothy.

I blended mine, but it would also be delicious left as is. I just happen to be all about the creamy vegan things. Can you really blame me?

This soup is the perfect light summer meal. It’s

Warm

Healthy

Satisfying

Savory with a subtle sweetness

Loaded with summer produce

Quick & easy

& Creamy or Brothy – whichever you prefer

I highly recommend making this soup as a last summer hurrah before fall arrives. It has the perfect balance of sweet and savory flavors, is healthy, and makes an ideal light lunch or dinner when accompanied with bread, a sandwich or a salad. Enjoy!