- 2 tablespoons butter
- 1 cup diced onions
- 1 cup diced celery
- 16 ounces frozen sweet corn
- 1/2 red bell pepper, diced
- 3/4 teaspoon dried dill
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried basil
- Salt and pepper, to taste
- 2 cups water, or more as needed
- 1/4 cup heavy cream
In a large soup pot, melt butter over medium heat. Add onions and cook until soft, 5 to 7 minutes. Stir in celery and cook 5 minutes more. Add corn, bell peppers, dill, thyme, basil, salt and pepper. Cook, stirring occasionally, for 5 minutes.
Add water just to cover; bring to a boil. Reduce to a simmer and cook for 15 minutes. Puree half the soup with an immersion blender or in a food processor (in batches). Stir in cream and season to taste with salt and pepper.
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