Description
A creamy and delicious summer corn soup that is perfect for warm weather.
Ingredients
Scale
- 4 cups fresh corn kernels (about 6–8 ears of corn)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- Fresh basil or chives for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the corn kernels to the pot and sauté for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes.
- Remove the pot from heat and 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 countertop blender.
- Return the pureed soup to the pot and stir in the heavy cream. Season with salt, black pepper, and cayenne pepper if using. Heat the soup over low heat until warmed through, about 5 minutes.
- Serve hot, garnished with fresh basil or chives.
Notes
- For a lighter version, substitute half of the heavy cream with coconut milk or use low-fat milk.
- Add diced potatoes or carrots for extra texture and nutrition; cook them along with the onions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg