Introduction: Ready for a Fresh, Summery Soup with a Twist?
Craving a light, vibrant dish that celebrates summer produce with a touch of elegance? This Zucchini Basil Soup with Crème Fraîche and Pickled Corn is your perfect choice! Featuring creamy zucchini and potato blended with fragrant basil, topped with tangy pickled corn and a swirl of crème fraîche, this soup is a delightful balance of fresh and savory flavors. Perfect for cozy lunches, light dinners, or as a starter for gatherings, it’s inspired by your love for veggie-forward dishes like Easy 5-Ingredient Corn Soup and Abundance Kale Salad. Naturally vegetarian and gluten-free, it’s adaptable for vegan and keto diets. Ready to blend up a bowl of summery goodness? Let’s dive into this easy recipe!
Overview: Why Zucchini Basil Soup with Crème Fraîche and Pickled Corn is a Must-Try
This Zucchini Basil Soup combines tender zucchini, hearty potato, and aromatic basil into a creamy, velvety base, elevated by the tangy crunch of pickled corn and rich crème fraîche. The quick pickling and simple blending make it ideal for both everyday meals and special occasions. What makes it special? It’s a vegetarian, gluten-free soup that’s ready in about 1 hour (including cooling), perfect for showcasing seasonal zucchini, and adaptable for keto or vegan diets, offering a fresh, flavorful dish with minimal effort.
- Time Requirement: About 1 hour total (20 minutes prep, 25 minutes cooking, 15–20 minutes cooling).
- Difficulty Level: Easy! Perfect for beginners or light meals.
- Why It’s Special: It’s a vegetarian, gluten-free soup with vibrant, fresh flavors and a unique pickled corn topping.
This zucchini soup is a refreshing, elegant treat that’s sure to impress. Let’s get simmering!
Essential Ingredients
Here’s what you need to make Zucchini Basil Soup with Crème Fraîche and Pickled Corn. Each ingredient adds to the creamy, tangy, and fresh magic.
Pickled Corn
- Corn (2 medium cobs): Provides sweet, crunchy kernels for pickling.
- Shallot (½ small, finely diced): Adds mild, sweet oniony flavor.
- Fine Sea Salt (½ tsp): Enhances pickling and flavor.
- Champagne Vinegar (2 Tbsp, 30 ml): Brings bright, tangy acidity.
Soup
- Leeks (3 medium, 500 g, white and light green parts): Offer mild, sweet oniony depth.
- Butter (2 Tbsp, 30 g): Adds richness to the base.
- Zucchini (1¼ lb, ~6 small, 570 g, chopped into ½-inch pieces): Provides fresh, mild flavor.
- Yukon Gold Potato (1 medium, 200 g, peeled and chopped): Adds creamy, hearty texture.
- Salt (½ tsp, more as needed): Balances flavors.
- Black Pepper (freshly ground, to taste): Adds a subtle kick.
- Water (4 cups, 950 ml): Creates a light broth base.
- Lemon Juice (from ½ lemon, ~2 Tbsp): Brings bright, tangy acidity.
- Basil (leaves from 1 large or 2 small bunches, 2–3 cups lightly packed): Infuses fresh, herbaceous flavor.
- Crème Fraîche (for serving): Adds creamy, tangy richness.
- Basil Sprigs (a few, for garnish): Provide a vibrant, fresh finish.
Substitutions and Variations
- Corn: Use 1 cup frozen or canned corn (drained) for pickling if fresh isn’t available.
- Zucchini: Swap with yellow squash or cauliflower for keto (~4–5g net carbs per serving).
- Yukon Gold Potato: Replace with cauliflower or turnips for keto.
- Butter: Use olive oil or vegan butter for vegan.
- Champagne Vinegar: Substitute with apple cider vinegar or white wine vinegar.
- Leeks: Swap with shallots or red onion for similar sweetness.
- Crème Fraîche: Use sour cream, Greek yogurt, or vegan sour cream for vegan.
- Keto Adjustment: Replace potato with cauliflower, reduce corn to ¼ cup for pickling, and omit or limit crème fraîche (~4–5g net carbs per serving).
- Vegan Version: Swap butter with vegan butter and crème fraîche with vegan sour cream or cashew cream.
- Spicy Version: Add ¼ tsp red-pepper flakes or a pinch of cayenne to the soup or pickled corn.
Step-by-Step Instructions
Making this Zucchini Basil Soup with Crème Fraîche and Pickled Corn is straightforward, with a quick pickle, simmer, and blend process. Follow these steps for a perfect soup every time.
Step 1: Make the Pickled Corn
- Shuck 2 medium corn cobs and remove silk. In a shallow bowl, slice off the top 2/3 of the kernels using a serrated knife with a downward motion.
- Add ½ finely diced shallot, 2 Tbsp champagne vinegar, and ½ tsp fine sea salt to the corn; toss to combine.
- Cover and chill for at least 1 hour (up to 1 week), stirring occasionally.
Tip: Use a shallow bowl to catch kernels; stir periodically to ensure even pickling.
Step 2: Prep the Leeks
- Slice 3 medium leeks in half lengthwise, then cut the white and light green parts into ½-inch thick pieces.
- Place leeks in a large bowl, cover with cool water, and let stand for 5 minutes, swishing occasionally to remove dirt. Drain before using.
Tip: Rinse leeks thoroughly, as dirt often hides between layers; pat dry to avoid excess water.
Step 3: Cook the Vegetables
- In a large saucepan or soup pot, melt 2 Tbsp butter over medium heat.
- Add drained leeks and 1 medium chopped Yukon Gold potato; cook, stirring, until softened, about 5 minutes.
- Add 1¼ lb chopped zucchini and cook, stirring occasionally, until fairly soft, about 5 minutes.
Tip: Chop vegetables uniformly for even cooking; stir frequently to prevent sticking.
Step 4: Simmer the Soup
- Add ½ tsp salt, a few grinds of black pepper, and 4 cups water (just enough to cover vegetables).
- Increase heat to bring to a boil, then reduce to medium-low and simmer, partially covered, for 15 minutes until zucchini and potato are very soft.
- Remove from heat and cool to room temperature, about 15–20 minutes.
Tip: Don’t overfill with water to maintain flavor; cool soup slightly before blending for safety.
Step 5: Blanch the Basil
- Bring a medium saucepan of water to a boil and prepare an ice water bath.
- Reserve a few basil sprigs for garnish; add remaining basil leaves (2–3 cups) to boiling water.
- Cook for 20 seconds until bright green, then transfer to the ice bath with a slotted spoon. Swish until cold, then squeeze dry.
Tip: Blanching basil preserves its vibrant color; squeeze gently to remove excess water without bruising.
Step 6: Blend the Soup
- Using a slotted spoon, transfer the soup solids to a blender or food processor (work in batches if needed).
- Add blanched basil and a small amount of cooled soup liquid. Puree until smooth, adding more liquid as needed for a creamy consistency.
- Blend in 2 Tbsp lemon juice; taste and adjust with more lemon, salt, or pepper. Optionally, blend in 2–3 Tbsp crème fraîche for extra creaminess.
Tip: Blend carefully to avoid hot splashes; adjust liquid for desired thickness.
Step 7: Serve
- Return soup to the pot and warm over medium heat, stirring occasionally.
- Ladle into bowls, swirl with a dollop of crème fraîche, top with a scoop of pickled corn, and garnish with basil sprigs.
- Serve immediately.
Tip: Warm gently to avoid overheating; serve with extra pickled corn on the side for added crunch.
Assembly: Building the Perfect Zucchini Basil Soup
Making this Zucchini Basil Soup with Crème Fraîche and Pickled Corn is all about creating a creamy, vibrant dish with contrasting textures. Here’s how to make it perfect:
- Pickle Corn Early: Prepare corn ahead for tangy, crunchy flavor.
- Cook Veggies Soft: Ensure zucchini and potato are tender for a smooth blend.
- Blanch Basil Bright: Keep basil vibrant for a fresh, green hue.
- Garnish Elegantly: Swirl crème fraîche and top with pickled corn for a stunning finish.
Presentation Tips:
- Serve in shallow bowls to showcase the green soup and colorful garnishes.
- Pair with a keto-friendly side like a cucumber salad or grilled zucchini.
- Garnish with extra basil, a sprinkle of black pepper, or a drizzle of olive oil for a polished look.
Storage and Make-Ahead Tips
This soup is best enjoyed fresh but stores well for meal prep. Here’s how to keep it fresh:
- Storing Leftovers:
- Store soup (without garnishes) in an airtight container in the refrigerator for up to 4 days.
- Store pickled corn separately in the fridge for up to 1 week.
- Store crème fraîche separately in the fridge for up to 1 week.
- Freeze soup (without garnishes) for up to 3 months; thaw overnight in the fridge before reheating.
- Reheating:
- Reheat soup in a saucepan over medium heat for 5–7 minutes, stirring occasionally.
- Microwave in 1-minute intervals, stirring between, but this may affect texture.
- Serve pickled corn and crème fraîche cold.
- Make-Ahead Tips:
- Prep pickled corn up to 1 week ahead; store in the fridge.
- Cook and blend soup up to 1 day ahead; store in the fridge and reheat gently.
- Blanch basil and prep vegetables up to 1 day ahead; store separately.
Tip: Add a splash of water or broth when reheating to restore soup consistency.
Recipe Variations
This Zucchini Basil Soup is versatile, drawing on your love for vibrant, veggie-forward dishes like Easy 5-Ingredient Corn Soup and Abundance Kale Salad. Here are some fun ideas:
- Keto Zucchini Soup: Replace potato with cauliflower, reduce corn to ¼ cup for pickling, and limit crème fraîche (~4–5g net carbs per serving).
- Gluten-Free Version: Already gluten-free with certified ingredients.
- Vegan Version: Swap butter with vegan butter and crème fraîche with vegan sour cream or cashew cream.
- Spicy Zucchini Soup: Add ¼ tsp red-pepper flakes or a diced jalapeño with the zucchini.
- Herb Swap: Use cilantro or dill instead of basil for a different flavor profile.
Tip: Serve with a side of keto-friendly bread (almond flour-based) or a sprinkle of toasted seeds for extra crunch.
Conclusion: A Fresh, Elegant Treat to Love
Zucchini Basil Soup with Crème Fraîche and Pickled Corn is the perfect way to enjoy a light, flavorful meal that’s both comforting and sophisticated. With its creamy zucchini base, fragrant basil, and tangy pickled corn, it’s a soup that’s as delicious as it is beautiful. Perfect for cozy lunches, light dinners, or as a starter, this dish is sure to become a favorite. Play with the variations, garnish with your favorites, and savor every creamy, zesty spoonful. What’s your favorite way to enjoy this zucchini soup? Share your ideas in the comments and let us know how it turned out!
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Zucchini Basil Soup with Crème Fraîche and Pickled Corn
Description
Craving a light, vibrant dish that celebrates summer produce with a touch of elegance? This Zucchini Basil Soup with Crème Fraîche and Pickled Corn is your perfect choice! Featuring creamy zucchini and potato blended with fragrant basil, topped with tangy pickled corn and a swirl of crème fraîche, this soup is a delightful balance of fresh and savory flavors.
Ingredients
Here’s what you need to make Zucchini Basil Soup with Crème Fraîche and Pickled Corn. Each ingredient adds to the creamy, tangy, and fresh magic.
Pickled Corn
- Corn (2 medium cobs): Provides sweet, crunchy kernels for pickling.
- Shallot (½ small, finely diced): Adds mild, sweet oniony flavor.
- Fine Sea Salt (½ tsp): Enhances pickling and flavor.
- Champagne Vinegar (2 Tbsp, 30 ml): Brings bright, tangy acidity.
Soup
- Leeks (3 medium, 500 g, white and light green parts): Offer mild, sweet oniony depth.
- Butter (2 Tbsp, 30 g): Adds richness to the base.
- Zucchini (1¼ lb, ~6 small, 570 g, chopped into ½-inch pieces): Provides fresh, mild flavor.
- Yukon Gold Potato (1 medium, 200 g, peeled and chopped): Adds creamy, hearty texture.
- Salt (½ tsp, more as needed): Balances flavors.
- Black Pepper (freshly ground, to taste): Adds a subtle kick.
- Water (4 cups, 950 ml): Creates a light broth base.
- Lemon Juice (from ½ lemon, ~2 Tbsp): Brings bright, tangy acidity.
- Basil (leaves from 1 large or 2 small bunches, 2–3 cups lightly packed): Infuses fresh, herbaceous flavor.
- Crème Fraîche (for serving): Adds creamy, tangy richness.
- Basil Sprigs (a few, for garnish): Provide a vibrant, fresh finish.
Substitutions and Variations
- Corn: Use 1 cup frozen or canned corn (drained) for pickling if fresh isn’t available.
- Zucchini: Swap with yellow squash or cauliflower for keto (~4–5g net carbs per serving).
- Yukon Gold Potato: Replace with cauliflower or turnips for keto.
- Butter: Use olive oil or vegan butter for vegan.
- Champagne Vinegar: Substitute with apple cider vinegar or white wine vinegar.
- Leeks: Swap with shallots or red onion for similar sweetness.
- Crème Fraîche: Use sour cream, Greek yogurt, or vegan sour cream for vegan.
- Keto Adjustment: Replace potato with cauliflower, reduce corn to ¼ cup for pickling, and omit or limit crème fraîche (~4–5g net carbs per serving).
- Vegan Version: Swap butter with vegan butter and crème fraîche with vegan sour cream or cashew cream.
- Spicy Version: Add ¼ tsp red-pepper flakes or a pinch of cayenne to the soup or pickled corn.
Instructions
Step 1: Make the Pickled Corn
- Shuck 2 medium corn cobs and remove silk. In a shallow bowl, slice off the top 2/3 of the kernels using a serrated knife with a downward motion.
- Add ½ finely diced shallot, 2 Tbsp champagne vinegar, and ½ tsp fine sea salt to the corn; toss to combine.
- Cover and chill for at least 1 hour (up to 1 week), stirring occasionally.
Tip: Use a shallow bowl to catch kernels; stir periodically to ensure even pickling.
Step 2: Prep the Leeks
- Slice 3 medium leeks in half lengthwise, then cut the white and light green parts into ½-inch thick pieces.
- Place leeks in a large bowl, cover with cool water, and let stand for 5 minutes, swishing occasionally to remove dirt. Drain before using.
Tip: Rinse leeks thoroughly, as dirt often hides between layers; pat dry to avoid excess water.
Step 3: Cook the Vegetables
- In a large saucepan or soup pot, melt 2 Tbsp butter over medium heat.
- Add drained leeks and 1 medium chopped Yukon Gold potato; cook, stirring, until softened, about 5 minutes.
- Add 1¼ lb chopped zucchini and cook, stirring occasionally, until fairly soft, about 5 minutes.
Tip: Chop vegetables uniformly for even cooking; stir frequently to prevent sticking.
Step 4: Simmer the Soup
- Add ½ tsp salt, a few grinds of black pepper, and 4 cups water (just enough to cover vegetables).
- Increase heat to bring to a boil, then reduce to medium-low and simmer, partially covered, for 15 minutes until zucchini and potato are very soft.
- Remove from heat and cool to room temperature, about 15–20 minutes.
Tip: Don’t overfill with water to maintain flavor; cool soup slightly before blending for safety.
Step 5: Blanch the Basil
- Bring a medium saucepan of water to a boil and prepare an ice water bath.
- Reserve a few basil sprigs for garnish; add remaining basil leaves (2–3 cups) to boiling water.
- Cook for 20 seconds until bright green, then transfer to the ice bath with a slotted spoon. Swish until cold, then squeeze dry.
Tip: Blanching basil preserves its vibrant color; squeeze gently to remove excess water without bruising.
Step 6: Blend the Soup
- Using a slotted spoon, transfer the soup solids to a blender or food processor (work in batches if needed).
- Add blanched basil and a small amount of cooled soup liquid. Puree until smooth, adding more liquid as needed for a creamy consistency.
- Blend in 2 Tbsp lemon juice; taste and adjust with more lemon, salt, or pepper. Optionally, blend in 2–3 Tbsp crème fraîche for extra creaminess.
Tip: Blend carefully to avoid hot splashes; adjust liquid for desired thickness.
Step 7: Serve
- Return soup to the pot and warm over medium heat, stirring occasionally.
- Ladle into bowls, swirl with a dollop of crème fraîche, top with a scoop of pickled corn, and garnish with basil sprigs.
- Serve immediately.
Tip: Warm gently to avoid overheating; serve with extra pickled corn on the side for added crunch.
FAQs
1. Can I use frozen corn?
Yes! Use 1 cup frozen corn for pickling; thaw and toss with vinegar and shallot as directed.
2. Is this dish keto-friendly?
With potato and corn, it’s not keto-friendly (~15–20g net carbs per serving). Swap potato with cauliflower and reduce corn for keto (~4–5g net carbs).
3. Can I make it vegan?
Yes! Use vegan butter and vegan sour cream or cashew cream instead of crème fraîche.
4. Why is my soup too thick?
- Add more water (¼ cup at a time) during blending to reach desired consistency.
- Blend in batches to ensure smoothness.
- Adjust with extra broth when reheating if needed.
5. Can I make this ahead?
Yes! Prep pickled corn up to 1 week ahead and soup up to 1 day ahead; reheat and garnish fresh.
6. How long does it last?
Soup lasts in the fridge for 4 days (without garnishes); pickled corn lasts 1 week; freeze soup for 3 months.
7. Can I skip blanching the basil?
Yes! Add fresh basil to the blender, but the color may be less vibrant and flavor slightly stronger.
8. What’s the best way to serve it?
Serve warm in bowls with a swirl of crème fraîche, pickled corn, and basil sprigs, paired with a keto-friendly side like grilled veggies or a cucumber salad.