Fresh Corn Soup with Herbed Croutons

Preheat oven to 350 degrees.Whisk together olive oil, fresh herbs, salt and pepper in a large bowl. Add cubed bread to bowl and toss to coat. Transfer to rimmed baking sheet and bake for about 30 minutes or until baked through and golden brown. Set aside.Place corn cobs and thyme in a large pot or Dutch oven and cover with water. Bring to a boil, then reduce heat to low. Simmer for 45 minutes.Reserve 3/4 of corn kernels; puree the rest in a blender or food processor until completely smooth.Once broth is finished, remove cobs and thyme sprigs and pour through a fine mesh strainer into a heat-proof bowl. Set aside.Return pot or Dutch oven to medium-high heat. Add olive oil and swirl to coat. Once oil has heated, add reserved corn kernels. Saute 2-3 minutes or until just beginning to brown, stirring occasionally. Reduce heat to medium. Add corn puree and cook 3 minutes more or until thickened, stirring constantly. Add corn broth and simmer 10 minutes. Stir in lemon juice, salt, and pepper. Ladle into bowls and top with a small handful of herbed croutons.