Spicy Zucchini & Corn Soup


With just a little planning on my part I was able to enjoy a taste of summer this week. Made back in August, this soup was one of the many ways I found to combat the zucchini onslaught from my garden.

(This recipe is an adaptation of one I photocopied years ago from an Italian cookbook my mother had on her shelf. I have no idea which book.)

Spicy zucchini and corn soup

Spicy Zucchini & Corn Soup
Makes 6 to 8 servings


  • 4 ears fresh corn
  • 4 tablespoon extra virgin olive oil
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 4 fresh tomatoes, seeded and chopped
  • 4 cups zucchini, thinly sliced
  • 4 cups broth
  • 3 tablespoons fresh basil, finely chopped
  • 1 small dried cayenne pepper
  • Salt and black pepper to taste
  • Fresh grated pecorino cheese (optional)


  1. Cut the corn kernels off the cob. Set them aside.
  2. Heat the olive oil in a large pot over medium heat.
  3. Add the diced onion and saute for about five minutes.
  4. Add the minced garlic and cook until lightly golden (about 1 minute).
  5. Add the corn kernels, tomatoes, zucchini, broth, basil, cayenne pepper and salt to the the pot.
  6. Bring it up to a boil, then put on the lid and lower the heat to a simmer.
  7. Cook until the zucchini are fork tender (about 10-15 minutes).
  8. Serve and/or let it cool, then pour into 1-quart containers and freeze for later.

In August it wasn’t easy to slave over a hot stove making quarts and quarts of soup but I knew it would pay off. It definitely was worth the work.

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