Creamy Corn Soup
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Sweet corn soup is so easy to make in just two steps, simply roast the corn, then puree! It only takes 29 minutes to make the most luscious, creamy corn soup EVER! The soup is naturally sweet from the corn & creamy without the use of cream, making it vegan & gluten free!
If you love how easy and delicious this Creamy Corn Soup is, you’ll also love these recipes for Roasted Tomato Soup and Creamy Sweet Potato Soup!
I recently had the most creamy, flavorful corn soup of my life… at a sushi restaurant! Turns out Japanese corn soup is a real thing, they call it corn potage. I combined the wonderful creaminess of that soup with a more traditional American corn chowder. The result is my favorite creamy soup of all time!
I tested out the soup with various methods. I boiled the corn in one version and roasted the corn in another version. In the boiled version, I used an immersion blender to puree the soup. That version did not get to the level of creaminess I was looking for, so I used a traditional blender moving forward.
One version of the creamy corn soup included half and half, one did not. For a little added taste of sweetness, I tried versions of the soup with sugar, honey and maple syrup.
After testing out this recipe for two weeks (and getting my fix of fiber!) I finally found the perfect combination of ingredients and techniques. Lucky for you all, my favorite version, the creamiest version, the BEST version, is also the easiest to make!
For this tested and perfected version of the soup, I added just over a pound of diced new potatoes. These potatoes are sweet and creamy, making them a perfect addition to this soup!
I roasted all of the veggies together, then pureed them in a Nutribullet. Any blender or food processor will work. I prefer the Nutribullet because of it’s serious blending powder, which creates the ultimate creamy soup!
For the final recipe, I did not add any milk or heavy cream to the soup. The soup is so creamy without it and I felt like the half and half covered up the delicious sweet corn flavor. I did add just a tablespoon of maple syrup for a little added sweetness, but that’s totally optionally.
This soup is perfect for fresh corn season in the summer, but can also be made with canned or frozen corn in the fall and winter months. While most people think of corn soup as a summer soup, I can’t wait to eat this soup year-round! It’s definitely going to pop up on my fall dinner menu, maybe with some roasted pumpkin seeds on top.
You can play around with toppings and make it your own! Like a little spice? Toss some sliced fresh jalapenos on top! A little extra protein? Throw some crispy bacon on top! For an added crunch, try croutons or nuts, like pistachios, chopped cashews or candied pecans.
It’s so easy to make this soup for either an appetizer, side dish or meal. Try serving it in little cups at your next party as a tray passed hors d’oeuvre. Looking for the perfect appetizer for your next dinner party? Serve this scrumptious soup to start the meal. I promise, your guests will be impressed!
Table of contents
Step by step instructions
- Roast the Veggies
- Toss corn kernels, onions, potatoes, bell pepper, celery and garlic cloves together.
- Quick Tip! When sweet summer corn is in season, I recommend making this soup with kernels removed from fresh corn cobs. If fresh corn is not in season, six cups of frozen corn or canned corn can be used instead.
- It’s easy to remove kernels from an ear of corn. Simply hold the top of the corn cob over a large bowl. Use a sharp knife to slice the kernels off each side of the corn cobs.
- A tip within a tip! I love Bon Appetit’s trick of using a bundt pan instead of a large bowl when removing the kernels. The cob will sit in the middle of the bundt pan, while the kernels fall into the pan. Genius!
- It’s easy to remove kernels from an ear of corn. Simply hold the top of the corn cob over a large bowl. Use a sharp knife to slice the kernels off each side of the corn cobs.
- Quick Tip! When sweet summer corn is in season, I recommend making this soup with kernels removed from fresh corn cobs. If fresh corn is not in season, six cups of frozen corn or canned corn can be used instead.
- Drizzle the vegetables with olive oil and sprinkle with salt, black pepper and fresh thyme leaves.
- Toss everything together and spread in an even layer on a baking sheet.
- Roast in the oven at 425°F for 20 minutes.
- Toss corn kernels, onions, potatoes, bell pepper, celery and garlic cloves together.
- Puree the soup.
- Remove the veggies from the oven and transfer them to a blender or food processor.
- Quick Tip! I made this recipe in 3 batches, transferring one third of the veggies at a time to my blender. Unless your blender has a capacity of over 12 cups, you will need to do the same.
- If your blender capacity is 8 cups or more, you can easily make it in two batches.
- If your blender capacity is 6 cups or less, you’ll need to make it in three batches.
- Quick Tip! I made this recipe in 3 batches, transferring one third of the veggies at a time to my blender. Unless your blender has a capacity of over 12 cups, you will need to do the same.
- Add the vegetable broth and maple syrup to the blender with the veggies.
- Once again, you will probably have to do this in 2-3 batches. Divide the vegetable broth and maple syrup either in half or thirds to puree with the vegetables.
- Remove the veggies from the oven and transfer them to a blender or food processor.
After the soup has been pureed, it should still be hot because you’re using hot, roasted veggies to make the soup. If your veggies have cooled, therefore cooling the temperature of the soup, transfer the pureed soup to a stock pot on the stove over medium heat. Bring to a simmer, then serve.
Topping options
Toppings are optional, but if you’d like to add toppings, here are a few ideas to get you started!
- Add a little spice! Sliced fresh jalapenos or serrano chili peppers will add some spice on top of this sweet, creamy soup.
- More veggies! In addition to all the roasted veggies in this corn soup, you can also add more fresh veggies on top. Diced bell peppers or a few roasted corn kernels make a nice bright garnish!
- Add some protein! A cup of cooked, shredded rotisserie chicken can be stirred into the soup to make a Chicken Corn Chowder. Or crispy bacon can be sprinkled on top for an extra crunch and added protein.
- Herb it up! Chopped fresh basil or diced green onions both add a fresh burst of flavor on top of this creamy corn soup!
- Add some crunch! Croutons, pistachios, chopped cashews or candied pecans all add a nice crunch on top of this super creamy soup!
Frequently asked questions
- What’s the difference between corn soup and corn chowder? Chowder is a type of soup. It’s thick, creamy and generally consists of chunks of seafood or vegetables, such as corn or potato. Since this soup is pureed, it would not be considered a chowder because of the lack of chunkiness in the texture.
- It’s easy to make this corn soup into a corn chowder. Instead of pureeing all of the roasted veggies, simply puree only half of the roasted veggies with all of the vegetable broth. Transfer the creamy, pureed soup to a large bowl or stock pot. Stir in the other half of the roasted vegetables. This will create a deliciously chunky corn chowder.
- Is it healthy? This corn soup recipe is only 176 calories per cup, yet provides 31% vitamin C and 4 grams of protein per cup. It’s dairy free and gluten free, making it a great choice for a variety of diets. Corn is high in carbohydrates, so this corn soup is not a good option for those on a low carb diet.
- Which is better, frozen corn or canned corn? If fresh corn is not in season, frozen or canned corn can be used to make this recipe, but which is the better choice? Frozen corn is the healthier choice. Canned corn usually has salt added, making it much higher in sodium. Frozen corn is frozen right after it’s picked locking in it’s nutrients for a more nutritious option than canned corn. Depending on how fresh your fresh corn is, frozen corn can even contain more nutrients than fresh corn.
- How long will it last in the refrigerator? Fresh corn soup will last in the refrigerator for up to one week. It can be eaten hot or cold. I prefer the soup hot, so I reheated it in the microwave for 2 minutes and it tasted great!
- The soup can also be stored in the freezer for 2-3 months. To reheat and eat, thaw the soup in the refrigerator for one day. The next day, add the soup to a stockpot on the stove over medium heat. Bring the soup to a simmer, stirring frequently for 5-10 minutes, then serve.
More corn recipes
Fellow lover of all things corn? Check out these other scrumptious corn recipes!
- Vegetarian Creamy Cheesy Corn Enchiladas
- Mexican Street Corn Mac & Cheese
- Quinoa Corn Salad with Avocado Dressing
- Blackberry Serrano Cornbread
- Spicy Creamed Corn
- Deconstructed Mexican Street Corn
- Corn Casserole
Creamy Corn Soup
Ingredients
- 8 ears corn, kernels removed – app 6 cups corn kernels
- 1 cup onion, diced
- 1 ½ lbs new potatoes, diced
- ½ cup bell pepper, diced
- ½ cup celery, chopped
- 4 cloves garlic
- ¼ cup olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp fresh thyme leaves
- 4 cups vegetable broth
- 1 tbsp maple syrup
Instructions
- Preheat the oven to 425°F.
- Toss the corn kernels, onions, potatoes, bell pepper, celery and garlic with the olive oil, salt, pepper and thyme.
- Spread in an even layer on a baking sheet.
- Place in the oven to roast for 20 minutes.
- Remove from the oven and transfer to a blender or food processor. (*see note below)
- Add the vegetable broth and maple syrup. (*see note below)
- Blend to puree.
Notes
- Pureeing the roasted veggies with the vegetable broth will probably have to be done in 2-3 batches, unless you have a blender of food processor that has a capacity over 12 cups.
- If your blender capacity is 8 cups or more, the soup can be made in two batches.
- If your blender capacity is 6 cups or less, the soup will need to be made in three batches.
- Six cups of frozen or canned corn can be used in place of the fresh corn in this recipe.
- Corn soup will last in the refrigerator for one week or in the freezer for up to 3 months.
Nutrition Facts
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