This creamy Sweetcorn Soup recipe makes a delicious and satisfying lunch. Golden yellow, silky smooth, a little spicy and a gentle sweetcorn flavour, pair it with crusty bread for a wonderful lunchtime treat.
Ingredients for Sweetcorn Soup
There are no exotic ingredients in this soup, and it doesn’t take very long to cook either.
- Sweetcorn – I tend to use frozen sweetcorn as this means that I can enjoy sweetcorn soup any time I fancy it. Drained, tinned sweetcorn would work too.
- onion – A nice brown onion. A red onion would still give lots of flavour but would change the colour of the soup a little.
- potato – a medium-sized potato peeled and cubed. This imparts the silkiness to the finished soup
- flavourings – garlic, jalapeno (optional for a little delicious spicy heat). Salt and pepper to taste.
- stock – use a well-flavoured vegetable stock.
- milk – whole milk or semi-skimmed milk for the creaminess. Oat milk works too.
- butter – this is used to cook the onion, garlic and chilli (if using), it adds richness to the finished soup, but you can substitute vegetable oil if you’d prefer.
- optional extras: jalapeno chilli, basically a green chilli chopped and added to the soup. It adds a little fiery heat, which I quite like. Fresh chillis can be a little unpredictable in just how much heat they add to a dish, so be ready for surprises. Removing the seeds from the chilli will reduce the heat but will still add a nice savoury flavour.
- Fresh herbs – If you have some fresh coriander to hand, this is delicious chopped up and added to the soup. Parsley is also a nice addition.
How to make creamy sweetcorn soup
First of all, collect your ingredients together.
- Begin by preparing your vegetables; peel and roughly chop the potato, peel and prepare the garlic cloves, skin and chop the onion. Measure the butter into a large saucepan and weigh out the sweetcorn, stock and milk into suitable containers.
- Melt the butter over a medium to low heat in a large saucepan.
- Add the onion, chopped jalapeno (if using) and garlic, and saute until softened.
- Add the prepared potato, sweetcorn and stir in the stock. Bring this to the boil.
- Turn down the heat a little until it is simmering gently. Cook until the potato is cooked through which should take about 10 to 15 minutes.
- Once the potato is cooked, blend everything until smooth. Take care that the lid is properly on your blender so that you do not scald yourself or redecorate the kitchen with flying soup.
- Return the soup to the saucepan, add the milk and stir.
- Turn the heat back on and bring the soup back to the boil, and then it is ready to serve.
A few frequently asked questions
If the soup is too thick for you, once you’ve added the milk, then add either a little more milk to reach the consistency that you like or a little water.
It is possible to make this soup entirely vegan by replacing the butter with a vegan-friendly margarine suitable for cooking, or using one tablespoon of your preferred cooking oil. Replace the dairy milk with a non-sweetened oat milk, soya milk or almond milk.
If you want the soup to be silky smooth (restaurant-worthy), then once you’ve blended the soup, push it through a metal sieve to remove any fibrous pieces of sweetcorn that may be left.
Serving this delicious vegetable soup
So, what do you fancy serving your wonderful creamy, sunshine-yellow, sweetcorn soup with?
How about;
- Fresh crusty bread
- A few toasted pumpkin seeds
- A few sweetcorn kernels
- A grating of your favourite cheese, but go carefully, as this may overpower the soup’s gentle flavours.
- A toasted sandwich – cheese perhaps?
- A few fresh coriander leaves, to taste.
- Breadsticks for a nice crunch
- How about croutons – these are easy, tasty and use up bread that’s maybe not as fresh as it could be.
Storing Sweetcorn soup
This soup will store in the fridge for up to 3 days. Keep it in a covered bowl or jug. It may separate a little on standing, but this is perfectly fine. To reheat the soup, give it a stir to recombine the ingredients, heat in a saucepan or in a bowl in the microwave until it begins to bubble. The flavour develops after the day it’s made, becoming even more amazing.
Freezing Sweetcorn Soup
Freeze in a suitable container and keep for up to 2 months. Thaw the soup in the fridge before reheating it. The soup may separate a little and look thin and watery, but a quick stir with a wooden spoon will fix that. Reheat the soup, as mentioned above, in a saucepan or in the microwave until it is hot and bubbling.
Serve with your favourite soup accompaniments.
Made this Sweetcorn Soup Recipe?
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Have you tried these?
- Spicy Tomato Soup
- Pumpkin Soup
- Creamy Leek and Potato Soup
- Spicy Red Lentil Soup
- Simple Corn Chowder
- Butternut and Carrot Soup
- Pea and Mint Soup
- Sweet Potato and Coconut Chilli Soup
Easy Creamy Sweetcorn Soup Recipe (with optional chilli)
Ingredients
Equipment
Method
- Melt the butter (1.5 ounces butter) in a large saucepan over a low heat.
- Add the roughly chopped onion (1 onion ), chilli (if using, 1 jalapeno chilli) and garlic (3 garlic cloves). Saute the vegetables briefly for approximately 5 minutes to soften the vegetables and release the heat from the chilli. (Remove the seeds from the chilli if you want to limit the chilli heat in the soup, but like the savoury flavour.)
- Add in the peeled and roughly chopped potato (1 potato) and stir.
- Add in the sweetcorn (14 ounces sweetcorn kernels) and then add the stock. (25 fluid ounces stock)
- Stir, then turn up the heat and bring everything to the boil, then turn the heat down to a gentle simmer.
- Let this cook for approximately 10 to 15 minutes and check that the potato pieces are cooked through.
- Add the soup to a blender, being careful not to scald yourself, check the lid is on tight and blend with the milk (4 fluid ounces milk) until everything is smooth.
- Once it's reached the desired consistency, return it to the saucepan and warm it through.
- Check the seasoning; it may need a little more salt or pepper.
- Also, check that the consistency is to your liking. If it's too thick, add a little more milk, water or stock to thin it down a little. If it's too thin, then cook it a little longer until it thickens up a bit
- Add in some roughly chopped fresh coriander (if using, fresh coriander) for an absolute treat of a soup.
Nutrition
Notes
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