Sweet corn soup is a comforting classic, and this recipe elevates it with a blend of fresh vegetables for a hearty and flavorful meal. This isn't your average canned-corn soup; we're focusing on fresh ingredients and creating a depth of taste that will impress your family and friends. Whether you're a seasoned chef or a kitchen novice, this recipe is easy to follow and yields a delicious, creamy soup perfect for any occasion.
What Vegetables Go Well with Sweet Corn in Soup?
Many vegetables complement the sweetness of corn beautifully. This recipe uses carrots, celery, and potatoes for a well-rounded flavor profile, but feel free to experiment! Other excellent additions include:
- Peas: Add a pop of color and sweetness.
- Bell peppers: Introduce a mild sweetness and vibrant color.
- Spinach or kale: Boost the nutritional value and add a slightly earthy note.
- Leeks or onions: Provide a savory base.
Remember to adjust cooking times depending on the vegetable's hardness. Softer vegetables like spinach should be added towards the end of the cooking process.
How to Make Creamy Vegetable Sweet Corn Soup: A Step-by-Step Guide
This recipe yields approximately 6 servings.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 medium potatoes, peeled and diced
- 2 cups fresh sweet corn kernels (about 4 ears)
- 6 cups vegetable broth
- 1 cup milk (or cream for a richer soup)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme (optional)
- Fresh parsley, chopped (for garnish)
Instructions:
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Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. This step builds the flavor base of your soup.
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Add potatoes and corn: Add the diced potatoes and corn kernels to the pot. Cook for another 3-5 minutes, stirring occasionally.
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Simmer: Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
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Blend: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Caution: Always vent the lid slightly when blending hot liquids to prevent pressure build-up.
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Return to pot: Pour the blended soup back into the pot. Stir in the milk (or cream), salt, pepper, and thyme (if using). Heat through gently, but do not boil.
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Serve: Ladle the soup into bowls and garnish with fresh parsley.
Can I Use Frozen Corn for This Recipe?
Yes, absolutely! Frozen corn works perfectly well in this recipe. Simply add it to the pot along with the potatoes, skipping the initial 3-5 minute cooking time with the carrots and celery. The frozen corn will thaw and cook through during the simmering process.
How Long Does Vegetable Sweet Corn Soup Last in the Refrigerator?
Properly stored in an airtight container in the refrigerator, this soup will last for 3-4 days.
Is This Recipe Suitable for Vegetarians/Vegans?
Yes, this recipe is naturally vegetarian. To make it vegan, simply ensure you're using a plant-based milk alternative (like soy milk, almond milk, or oat milk) instead of dairy milk or cream.
Tips for the Best Vegetable Sweet Corn Soup:
- Fresh is best: Using fresh corn and vegetables will result in a superior flavor.
- Don't overcook: Overcooked vegetables will become mushy. Aim for tender-crisp vegetables.
- Adjust seasoning: Taste the soup before serving and adjust the salt, pepper, and herbs to your preference.
- Add a touch of sweetness: A teaspoon of maple syrup or brown sugar can enhance the sweetness of the corn.
- Garnish creatively: Experiment with different garnishes, such as croutons, chili flakes, or a dollop of sour cream or vegan yogurt.
This recipe offers a delicious and nutritious meal, perfect for a cozy night in or a light lunch. Enjoy!
