Easy 15 Minute Silky Sweet Corn Soup

5 from 9 votes

A silky, blender-smooth corn soup made with 5 ingredients in 15 minutes. No cream, no potato, no thickener needed. Naturally vegan and gluten free.

Prep Time5

Cook Time10

Total Time15

Course: Soups

Cuisine: American

Servings:

Calories: 77kcal

Author: Jamie

Corn topping: Heat the vegetable oil in a small pan over medium heat. Saute the corn kernels until soft and lightly browned, 3 to 4 minutes. Stir in the chopped parsley, season with a pinch of salt and pepper. Set it aside.
⅓ cup corn kernels, ¼ cup chopped fresh parsley, 1 teaspoon vegetable oil
Blend the soup: Add the corn kernels, water, garlic powder, salt, and pepper to a high-speed blender. Blend for 2 to 3 minutes, until completely smooth and glossy with no visible flecks. If using a regular blender, food processor, or immersion blender, blend as long as you can, then pour the soup through a fine mesh strainer, pressing the solids with a spoon.
1⅔ cups corn kernels, 2 ¼ cups filtered water, 1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon pepper
Heat through: Transfer the soup to a pot and bring to a gentle boil over medium heat, stirring so it doesn't scorch, about 2 to 3 minutes. Taste and adjust salt.
Serve: Ladle into bowls and top with the sauteed corn and parsley.

Corn: Frozen, fresh, or canned all work. Use 3 large ears if using fresh. If using canned, rinse and drain well and reduce salt to ¾ teaspoon.
For the smoothest texture: Blend for a full 2 to 3 minutes in a high speed blender. If using a regular blender, food processor, or immersion blender, strain the soup through a fine mesh sieve before heating.
Make it creamy: Substitute ½ cup of the water with milk, half and half, or coconut milk. Stir it in after blending.
Make it savory: Substitute vegetable broth for the water. It adds depth but slightly mutes the corn sweetness.
Storage: Refrigerate up to 3 days or freeze up to 1 month. The soup thickens as it sits, so thin with a splash of water when reheating.