Creamy Sweet Corn Soup Recipe
This soup is the definition of comfort in a bowl—rich, velvety, and packed with sweet corn goodness. It’s like a warm hug, minus the awkward small talk. Perfect for chilly nights, lazy lunches, or when you want to feel fancy without trying too hard. The best part? You barely need to lift a finger. Just blend, simmer, and pretend you spent hours in the kitchen. Serve it with crusty bread, a sprinkle of fresh herbs, or just a spoon straight to your mouth. Either way, you’re about to fall in love with this easy, creamy masterpiece.
Creamy Sweet Corn Soup Recipe
A silky, creamy sweet corn soup that’s naturally vegan, ridiculously easy, and perfect for cozying up on any day.
Ingredients
For the Soup
- 3 cups sweet corn fresh or frozen
- 1 small onion chopped
- 2 cloves garlic minced
- 1 tbsp olive oil
- 3 cups vegetable broth
- 1 cup coconut milk
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp smoked paprika
- 1 tsp maple syrup optional, for extra sweetness
For Serving
- Fresh cilantro or parsley
- Crusty bread
Instructions
Sauté the Aromatics
- Heat olive oil in a pot over medium heat.
- Add onion and garlic. Sauté for 3 minutes until soft and fragrant.
Add the Corn & Spices
- Stir in the corn, salt, black pepper, and smoked paprika.
- Cook for 5 minutes, stirring occasionally.
Simmer the Soup
- Pour in the vegetable broth.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
Blend Until Creamy
- Use an immersion blender to puree the soup until smooth.
- If using a regular blender, blend in batches, then return to the pot.
Add the Coconut Milk
- Stir in coconut milk and maple syrup.
- Simmer for 2 more minutes, then turn off the heat.
Serve & Enjoy
- Ladle into bowls, top with fresh herbs, and serve warm.
Notes
Nutritional Information (Per Serving)
- Calories: 220
- Total Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
Vitamins & Minerals (Per Serving)
- Vitamin A: 15%
- Iron: 10%
- Magnesium: 8%
- Vitamin C: 20%
- Potassium: 12%
Pro Tips for the Best Corn Soup
- Use fresh corn for maximum flavor, but frozen works just fine.
- Add a pinch of chili flakes for a spicy kick.
- Blend half the soup and leave some whole kernels for texture.
- Leftovers keep well in the fridge for up to 3 days.
