This easy sweet corn soup is creamy, luscious & velvety smooth. Only five ingredients & ready in 15 minutes from start to finish! Vegan, gluten free & healthy!
The Easiest Sweet Corn Soup
This sweet corn soup recipe is perfect for those busy days where you don't have a lot of time to spend in the kitchen but still want something healthy. What makes this so easy?
- only 5 ingredients
- 15 minutes start to finish
- can use frozen corn
This sweet corn soup recipe is so quick and easy, it's perfect for a simple weeknight meal. Pick up a bag of frozen sweet corn at your local market and you're ready to go. Of course you can use fresh corn as well if it's in season but frozen corn is just so convenient.
I recommend using a high speed blender for this sweet corn soup because it really makes a difference with the texture. The texture will be so smooth and creamy and you'll never know this soup is dairy free. If you don't have a high speed blender, you can use a food processor or immersion blender but you may need to strain the soup for that luscious silky texture.
For this recipe you only need 5 ingredients: sweet corn, garlic powder, salt & pepper, and fresh herbs. That's it!
Store any leftovers in an airtight container and keep in the fridge for up to 3 days. You can freeze this as well for up to one month in the freezer.
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Recipe
Easy 15 Minute Silky Sweet Corn Soup
Equipment
☑ Ingredients
- 2 cups frozen corn - or 3 large ears of corn
- 2 ¼ cups filtered water
- 1 Tablespoons garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup chopped fresh parsley
Instructions
- Reserve ⅓ cup of frozen corn and sautee over high heat until browned. Remove from heat and mix with chopped fresh parsley.
- Meanwhile add the remaining frozen corn, water, garlic powder, salt and pepper to a high speed blender and blend until it's completely smooth and creamy. About 2 - 3 minutes. Transfer to a pot, cover, and heat over medium high heat until it starts to simmer.
- Serve with sauteed corn and herb mixture.
✎ Recipe Notes
- If desired, substitute vegetable broth for water
- Storage: store in an airtight container in the fridge for up to 3 days or 1 month in the freezer.
Nutrition
*Nutritional information is an estimate, calculated using online tools.
Samantha
We are big soup fans and are really pleased to have come across this recipe. Whilst I am a huge corn fan, I prefer it to be blended rather than in pieces, and so this soup was perfect for me. We followed the recipe as written, except I added 1/4 cup of cream at the end and cut back on the water slightly. It is luscious!
Angie
I need to incorporate some milk in my diet and was wondering if I could use half of the filtered water the recipe calls for and the other half with 2% milk?
Jamie
Absolutely you can substitute with milk!
Deanne
This soup has the most incredible texture! We served with some garlic bread and it made a really lovely meal. I look forward to taking the leftovers to work tomorrow for lunch!
Jamie
Thanks Deanne! That's a wonderful idea pairing this with garlic bread. I love the texture of this too! So glad you liked it!
Amber
Love a comforting bowl of soup, and this was so delicious. The perfect, smooth texture - so satisfying. We topped with some crispy bacon!
Jamie
Thanks Amber! That's a great idea topping the corn soup with bacon!
Yen
Wow this was easy to make and tasted so good! I'm making this again!