Description
A creamy and delicious sweet corn soup that is perfect for any occasion.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups fresh or frozen sweet corn (about 4–5 ears of corn if using fresh)
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh lime juice
- Chopped fresh cilantro for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the sweet corn to the pot and stir to combine. Cook for 3-4 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 10-15 minutes.
- Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth.
- Return the blended soup to the pot and stir in the heavy cream, salt, black pepper, smoked paprika, and lime juice. Heat through for another 5 minutes, but do not let it boil.
- Taste and adjust seasoning if necessary. Serve hot, garnished with chopped fresh cilantro.
Notes
- For a spicier kick, add a diced jalapeño when sautéing the onion.
- For a lighter version, substitute the heavy cream with coconut milk or a non-dairy cream alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg