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jhessica

Creamy Summer Corn Soup: A Delicious Recipe to Try!

A creamy and delicious summer corn soup that is perfect for warm weather.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Add the corn kernels to the pot and sauté for another 5 minutes, stirring occasionally.
  3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes.
  4. 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.
  5. 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.
  6. Serve hot, garnished with fresh basil or chives.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 20gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 50mgSodium: 800mgFiber: 2gSugar: 5g

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.

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