Sweet Corn Soup with Peaches

This soup captures summer’s best flavors: sweet corn, juicy peaches, and fragrant basil.

Ingredients

• 6 ears sweet corn husked
• 4 cups low-sodium vegetable broth
• 2 cups water
• 1 tbsp white miso paste
• 1 onion diced
• 2 cloves garlic finely chopped
• Pinch cayenne
• 1 1/4 cups unsweetened almond milk
• 12 basil leaves sliced

Servings: serves

Instructions

1. With a sharp heavy knife, cut kernels from corn cobs and place cobs and kernels in a soup pot.
2. Add broth, water, miso, onion, garlic, and cayenne. Peel, pit, and finely chop 2 peaches and add to the pot.
3. Bring to a boil over high heat, lower heat and simmer, uncovered, stirring occasionally, until corn and peaches are very tender, about 30 minutes.
4. Use tongs to remove and discard corn cobs; cool soup to room temperature. Puree half of soup in a blender and return to pot.
5. Stir in almond milk. To serve soup hot, reheat gently over medium heat, stirring frequently; do not allow to boil. To serve cold refrigerate until chilled.
6. Halve, pit, and dice remaining peach; ladle soup into bowls and garnish with peach and basil.