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Summer Corn and Zucchini Soup. Craving soup but still waiting for Fall to get here? Dairy free and gluten free, this soup full of summer veggies will hit the spot!

Summer Corn and Zucchini Soup

  • Author: Kitschen Cat
  • Total Time: 40 mins
  • Yield: 6-8 1x


  • 1 tablespoon butter (affiliate)
  • 3 thick strips of bacon, sliced into small pieces
  • 1 large onion, diced
  • 2 large carrots, finely chopped
  • 1 clove of garlic, minced
  • 1 teaspoon dried thyme
  • 1 lb yukon gold potatoes, cut into small pieces (1/41/2 inch cubes)
  • 2 cups water
  • 2 cups chicken or vegetable broth
  • 2 cups fresh or frozen corn kernels
  • 1 large zucchini, chopped
  • 1 tablespoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh parsley
  • 1/4 teaspoon cayenne pepper


  1. In a large pot or dutch oven, fry bacon until crispy.
  2. Add onion and carrots and sauté for 5-7 minutes until veggies start to soften.
  3. Add garlic, thyme, potatoes, water, and broth.
  4. Bring to a boil and then turn heat down and let simmer until potatoes are soft, about 15 minutes.
  5. Add corn, zucchini, salt, pepper, parsley, and cayenne and simmer for 5-7 minutes until zucchini is easily pierced through with a fork.
  6. Remove half of the soup from the pot and pulse in a blender 8-10 times. Add pureed mixture back into the pot, stir, and serve!
  • Prep Time: 10 mins
  • Cook Time: 30 mins