• Prep Time: 20 minutes
  • Cooking Time: 30 minutes
  • Serves: 8

Sweet Corn Soup with Peaches

  • Recipe Submitted by on

 Ingredients List

  • 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


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.

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