Description
A creamy and delicious summer corn soup that highlights the sweetness of fresh corn, perfect for warm weather.
Ingredients
- 4 cups fresh corn kernels (about 6–8 ears of corn)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon fresh lemon juice
- Chopped chives or parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the corn kernels and cook for another 5 minutes, allowing the corn to soften slightly.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Return the soup to the pot.
- Stir in the heavy cream, salt, black pepper, smoked paprika, thyme, and lemon juice. Heat the soup over low heat until warmed through, about 5 minutes. Adjust seasoning to taste.
- Serve hot, garnished with chopped chives or parsley.
Notes
- For a lighter version, substitute half-and-half or coconut milk for the heavy cream.
- Add diced potatoes or carrots for extra texture and nutrition; cook them along with the onions before adding the corn.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg