Corn Soup with Gremolata Recipe
Corn Soup with Gremolata is the edible hug you didn’t know you needed—each spoonful bursts with the irresistible sweetness of summer corn, made even brighter with a shower of fresh herb gremolata. The rich yet light soup is silky and aromatic, with gentle hints of thyme and onion, while the gremolata topper (packed with basil, oregano, chives, and a little garlic) turns every bowl into a celebration. Whether you serve it as a cozy appetizer, breezy summer dinner, or an impressive brunch starter, this dish always draws oohs and aahs. If you’ve got a handful of golden ears and a craving for something special, let’s get cooking!
Ingredients You’ll Need
Ingredients You’ll Need
This Corn Soup with Gremolata relies on a handful of simple, everyday ingredients, but every single one plays a starring role. The combination of fresh corn, fragrant herbs, and a swirl of luscious olive oil creates magic, while basics like onion and garlic build savory depth. Here’s what you’ll need, plus a little tip or detail for each.
- Butter: Adds richness and gives the soup its silken base while letting the corn shine.
- Vidalia Onion: Dice one up for gentle sweetness—this mellows and enriches your broth.
- Fresh Garlic: A must for depth and aroma; use half for the soup, half for the gremolata.
- Fresh Corn on the Cob: Bright, juicy kernels are the star—use the cobs to deepen corn flavor.
- Kosher Salt: Essential for bringing out the natural sweetness of the corn.
- Cracked Black Pepper: Offers a touch of gentle heat that balances the sweet soup.
- Fresh Thyme Sprig: This adds an earthy, floral note as the soup simmers.
- Water: Keeps the flavor clean and lets the ingredients shine; adjust the amount for your desired consistency.
- Extra Virgin Olive Oil: A fruity, peppery drizzle makes every serving feel restaurant-worthy.
- Fresh Basil: Part of the gremolata, it brings fresh, peppery-green notes.
- Fresh Oregano: Adds a subtle punch that perfectly complements sweet corn.
- Fresh Chives: Amp up the color, aroma, and a touch of oniony brightness in the gremolata.
How to Make Corn Soup with Gremolata
Step 1: Prepare the Corn
Start by trimming one end of each ear of corn so it stands up stably. With a sharp knife, carefully slice down to release all those golden kernels. It’s a little messy but totally worth it! Remember to set aside about half a cup of the freshest, brightest kernels to use as a crunchy garnish later on. Don’t toss the cobs—they’re the secret to deep, corn-rich flavor in our soup.
Step 2: Sweat the Onions
In a large Dutch oven (or your favorite sturdy soup pot), melt the butter over medium heat until it’s foamy and fragrant. Add your diced Vidalia onion and give it a good stir to coat every piece in luscious fat. Cover the pot and let the onions sweat, not brown, gently stirring every few minutes. After about 13 to 15 minutes, they’ll be translucent, tender, and loaded with flavor.
Step 3: Add Garlic for Fragrance
Toss in the minced garlic and sauté, stirring constantly, just until you smell that wonderful garlicky aroma—about a minute is all it takes! Be careful not to let it burn, since garlic goes from golden to bitter in a flash.
Step 4: Build the Soup Base
Now scoop in those sweet corn kernels, the fresh thyme sprig, salt, pepper, and just enough water to barely cover everything—usually around five cups, but hold back a little if you like a thicker soup. Here’s a pro tip: nestle the empty cobs right on top. They’ll infuse your soup with even more corn essence during simmering.
Step 5: Simmer Until Tender
Crank the heat to high and bring everything to a gentle boil. Once it’s bubbling nicely, reduce to medium-low and let the soup simmer for about 20 minutes. The corn will become silky-soft, and the thyme will wilt, giving the broth herbal, summery notes. It’s almost impossible not to sneak a spoonful at this stage!
Step 6: Make the Gremolata
While your soup works its magic, chop the basil, oregano, and chives as finely as you can and mince the garlic. Combine the herbs and garlic in a small bowl, stirring everything together until you’ve got a vibrant, fragrant mix. This classic gremolata adds a fresh, peppery brightness that transforms Corn Soup with Gremolata from cozy to company-worthy.
Step 7: Blend Until Silky-Smooth
Take the pot off the heat and remove the thyme and corn cobs—they’ve given all their flavor! Use an immersion blender right in the pot (or carefully transfer the soup to a standing blender) and blend until it’s completely smooth. Taste and adjust seasoning with an extra pinch of salt or pepper if needed. The soup should be creamy, light, and packed with sunny corn flavor.
Step 8: Serve and Garnish
Ladle the soup into warm bowls and drizzle with a generous tablespoon of extra virgin olive oil. Top each serving with a spoonful of fresh gremolata and a scattering of the reserved crunchy corn kernels. The contrast in textures and pops of green and yellow are almost as satisfying as the aroma!
How to Serve Corn Soup with Gremolata
Garnishes
Don’t hold back on the toppings—Corn Soup with Gremolata thrives with some extra flair. That bright green gremolata isn’t just pretty, it’s like a flavor booster; a little dollop goes a long way. Add a swirl of really good olive oil, a sprinkle of those reserved fresh corn kernels, and, if you like, an extra crack of black pepper or flaked sea salt just before serving.
Side Dishes
You can turn Corn Soup with Gremolata into a complete meal with just a few clever accompaniments. Think crusty Italian bread for dunking, a simple tomato salad drizzled with balsamic, or even a slice of sharp cheddar tart. For a light summer lunch, serve with a leafy green salad and a crisp glass of chilled white wine.
Creative Ways to Present
If you’re feeling playful, try serving the soup in little espresso cups or shot glasses as a delightful appetizer at a dinner party. Or ladle it over cooked quinoa for a heartier twist. You can even top it with a poached egg, tortilla strips, or a splash of chili oil for a whole new experience—Corn Soup with Gremolata is endlessly versatile!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Corn Soup with Gremolata, you’re in luck—this soup keeps well in the fridge for up to four days. Store it in an airtight container and give it a quick stir before reheating, since separation is totally normal with veggie-based soups. Store the gremolata separately for maximum freshness.
Freezing
Corn Soup with Gremolata freezes beautifully! Let the soup cool completely, portion it into freezer-friendly containers, and freeze for up to two months. The gremolata, however, is best made fresh, but the soup itself will taste just as sweet and vibrant when thawed.
Reheating
To reheat, gently warm the soup over low heat, stirring occasionally so it doesn’t scorch or split. If the soup seems a bit thick after chilling or freezing, splash in a little water or broth to bring back the perfect creamy consistency. Wait until just before serving to add olive oil and gremolata for the brightest flavors.
FAQs
Can I use frozen or canned corn instead of fresh?
Fresh corn is the star here, but if you’re in a pinch, you can substitute frozen kernels—just skip the cob, and simmer a few minutes less. Canned corn will work too, but the flavor will be slightly less sweet and pronounced. The soup will still be lovely, especially with the gremolata on top!
Could I make this vegan?
Absolutely! Just swap the butter for olive oil or a vegan butter alternative. The soup’s creamy corn texture and vibrant gremolata will still deliver that same comforting, satisfying bowl.
Do I really need to use the corn cobs?
Yes, the cobs are like a secret flavor weapon—they add an incredible depth of corn flavor to the broth. If you’ve only got kernels, it’ll still be tasty, but if you have the cobs, toss them in!
Can I make the gremolata ahead of time?
You can make gremolata a few hours in advance—just cover and refrigerate. Give it a quick stir before serving and use it up within a day for the freshest flavor and color.
What if I don’t have an immersion blender?
No worries! Carefully transfer the soup (in batches if needed) to a regular blender and puree until silky. Be extra careful blending hot liquids—vent the lid and hold it with a towel so you don’t get splattered.
Final Thoughts
If you’re searching for a simple-spectacular way to celebrate summer’s best, Corn Soup with Gremolata is truly one to savor. The irresistible flavors—sweet corn, rich broth, and lightning-bright gremolata—make any meal feel special. Give it a try, and don’t forget to share with someone you love!
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Corn Soup with Gremolata Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Corn Soup with Gremolata is a delightful and flavorful dish that celebrates the sweetness of fresh corn with a vibrant herb garnish. Creamy and comforting, this soup is perfect for any occasion.
Ingredients
Soup:
- 3 tbsp butter
- 1 medium vidalia onion (diced to ½”)
- 2 cloves garlic (minced)
- 6 ears fresh corn (kernels sliced off and cobs reserved)
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1 sprig fresh thyme
- 5–6 c. water
Gremolata:
- 4 tbsp extra virgin olive oil for garnish
- 2 tbsp chopped fresh basil
- 1 tbsp chopped fresh oregano
- 1 tbsp chopped fresh chives
- 2 cloves garlic (minced)
Instructions
- Prepare the corn. Slice off one end of the cob so that you can hold it upright. Using a sharp knife, run the blade down the side of the cob to release the kernels. Set aside a small amount of fresh corn for garnish (about half a cup).
- Heat a dutch oven or other 6-quart pot over medium heat. Add butter and heat until it foams. Add onions, stir to coat in the fat, then cover. Sweat the onions over medium heat, stirring frequently, until they are soft and translucent, 13-15 minutes.
- Add the garlic and saute, stirring continuously, until fragrant, about 1 minute.
- Add the corn kernels, thyme sprig, salt, pepper, and enough water to barely cover the vegetables (we used 5 cups). Place the cobs on top. It’s okay if the cobs aren’t completely submerged (they float).
- Increase the heat to high and bring the liquid to a boil. Then, reduce to medium low and simmer for 20 minutes, until the corn is soft and the thyme is wilted.
- Prepare the gremolata. Finely chop the herbs and mince the garlic. Place the herbs and basil in a small bowl and stir until well combined.
- Remove the soup from heat and fish out the corn cobs and thyme sprig. Puree in the pot using an immersion blender, or transfer to a blender and blend on high. Taste for seasoning and add additional salt and pepper as needed.
- Ladle the finished soup into bowls and garnish with a tablespoon of extra virgin olive oil and 1 tbsp of gremolata. Serve immediately.
Notes
- For a richer soup, you can add a splash of heavy cream or coconut cream before serving.
- This soup can be easily made vegetarian by using vegetable broth instead of water.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 25mg
Keywords: Corn Soup, Gremolata, Fresh Corn, Vegetarian Soup
