Soup is by far one of my favorite ways to enjoy food. There are so many different flavors and textures you can make. Smooth and creamy, or chunky and hearty. Brothy and light or stewy and filling. Soup is comforting and healing. It can be relaxing or energizing. When soup is made with love and care, in my opinion, it is one of the best meals you can have.
If I could I would eat homemade soup every day all day. However, there is one time of year that soup is not usually desired. The summer months. Who wants to turn on their stove for a half hour to start sweating and then eat a bowl of piping hot soup in the summer?
Yup, I’m strange.
The best part about Peach and Sweet Corn Soup is that it is equally delicious eaten warm or chilled. So, this soup is perfect for a refreshing summertime soup eaten chilled. Eaten hot at the beginning of fall, it helps warm your soul as the weather begins to cool.
How does it taste?
The corn and peaches marry perfectly together to create a pleasant sweetness. The texture is absolutely creamy and smooth without any cream! Hurray. The touch of tangy Greek yogurt is the perfect offset to the sweetness, and the crisp salty bacon is the perfect surprise complement. The silky, sweet peaches add one last taste of summertime to help bring it all together.
Chilled Peach and Sweet Corn Soup has the perfect, refreshing summertime flavors that are worth sweating over. Or it is equally perfect eaten warm on a chilly fall day.
How will you eat your soup? Warm, or chilled?
- 5 slices bacon, chopped
- 1 teaspoon extra virgin unrefined coconut oil
- 1 sweet onion, chopped
- 4 cloves garlic, minced
- 6 ears sweet corn, (about 6 cups) kernels removed, cobs reserved
- 3 large ripe peaches, washed and diced
- 4 cups vegetable stock
- Salt & pepper to taste
- ¼ teaspoon cayenne pepper, or to taste
- Juice of ½ lemon
- For toppings:
- Plain Greek yogurt
- 1 ripe peach washed and chopped
- Bacon bits reserved from cooking
- Preheat a large stock pot over medium to medium-high heat. Add the tablespoon of coconut oil and allow to melt. Add chopped bacon. Cook for 10 minutes, or until bacon is crisp, stirring occasionally. Using a slotted spoon remove the bacon and allow to drain on a plate lined with a paper towel. Set bacon aside for later.
- Carefully remove some of the bacon grease from the pan if needed. Reserve about 2 tablespoons bacon grease in the pan for cooking.
- Add onion and a pinch of salt. Cook for about 10 minutes or until onion is translucent. Add garlic and cook for 1 more minute.
- Add the kernels of corn, chopped peaches, and vegetable stock. Also add the corn cobs, breaking in half if needed. Cover the pot, turn up the heat to high, bring to a boil, and reduce to a simmer. Simmer uncovered for about 30 minutes or until the corn and peaches are tender. Make sure to stir occasionally.
- Once the corn and peaches are tender remove the soup from the heat. Remove and discard the cobs. Using an immersion hand blender puree the soup until smooth. Or you can ladle half of the soup into a food processor or blender to puree in batches. Make sure to only fill the blender half way so that you don’t create a hot suction that can cause a mess.
- Once the soup is puréed, taste-test it for seasonings. Add salt and pepper and cayenne pepper to desired taste. Add the lemon juice and stir to combine.
- This soup can be eaten either warm or chilled. When you are ready to serve ladle soup into bowls and top with a spoonful of Greek yogurt, peaches, and bacon bits. Enjoy!