This year-round soup tastes just like a bowl of herb-flavored corn on the cob, creamy style. You’ll be glad the recipe is so easy to make and so good that you’ll want to serve it again and again. Double the batch and keep a supply in the freezer.

• 1 teaspoon olive oil
• 1 medium yellow onion, thinly sliced
• 1-pound package no-salt-added frozen baby gold and white corn or all-white whole-kernel corn
• 3 cups fat-free, low-sodium chicken broth
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried, crushed
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper, or to taste
• Fresh rosemary sprigs (optional)

In a large, heavy pot, heat the olive oil over medium heat. Cook the onion for 3 to 4 minutes, or until translucent, stirring occasionally. Stir in the corn; cook for 4 minutes, stirring occasionally. Stir in the broth and rosemary; bring to a boil over medium heat. Add the salt and white pepper. Reduce the heat; simmer for 40 minutes (no stirring needed).

Working in batches, process the soup in a blender or food processor until almost smooth. Reheat.

To serve, garnish with rosemary sprigs.