Creamy Corn Soup
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Corn Soup with Roasted Corn and Tomato Relish is a summery bowl of delicious sunshine no matter what time of year you make it!
There’s still a few more days left, and sweet corn just screams summer, SUMMER!!!!! I mean, don’t get me wrong, you can totally love on this soup in the fall or winter too (I won’t stop you!) but if you do, it will be because you want a big bowl of summery sunshine.
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Corn Soup
Creamy Corn Soup
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Why you’ll love this recipe!
Creamy Sweet Corn Soup brings forth visions of evening cocktails on the patio, watching fireflies dance in the warm breeze, and the delightful squeals of children up past bedtime enjoying just a few extra moments of late summer light.
Ingredients
- Corn kernels – Sweet corn kernels. You can use fresh, frozen, or canned.
- Oil or fat – We used rendered bacon fat in the pictured recipe, but olive oil is also a great option.
- Onion – Sweet yellow onion, diced.
- Garlic – Fresh garlic, minced.
- Seasoned salt – I am partial to Lawry’s, but you can use whatever brand you love.
- Broth or stock – I like chicken stock for this recipe, but vegetable broth or stock is a good substitute.
- Optional – Heavy cream or half and half (not used in the pictured recipe).
- Corn and tomato relish – Sweet corn kernels, diced tomatoes, balsamic glaze.
How Do You Make Corn Soup
⭐ First, in a large pot, heat fat/oil and add onions, garlic, and seasoned salt. Sauté until onions are soft and translucent.
⭐ Then, stir in corn and bring to a low simmer, stirring occasionally.
⭐ Next, pour in stock and bring back to a low simmer.
⭐ Finally, puree the soup with an immersion blender (or in your upright) until smooth. If desired, stir in cream and garnish with corn relish.
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
Corn relish topping
Spread corn kernels and tomato over a baking sheet and place on the center rack of a 500 degree oven. Allow kernels to get a nice golden brown (5 – 10 minutes), but try to avoid charring (they will taste bitter)
Remove from oven and allow to cool 2 – 3 minutes, then drizzle with a small amount of balsamic glaze and toss/stir to coat evenly.
I had grand visions of making a fancy fire roasted corn and tomato bisque, but as it turns out, I live in Florida and if there’s anything predictable about the weather, it’s that the weather is entirely unpredictable. So, after a week of rain keeping me from the grill, I decided to take a different route.
Which, let’s be honest, is probably better since I’m not really sure what makes a bisque. This soup is unbelievably simple, but still rich with flavor, and the Corn and Tomato Relish is a fun little surprise on top!
More Corn Recipes
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Tools we love
- Enameled cast iron pot – This pot is amazing and can be used on the stove top or in the oven. I use mine almost daily.
- White serving bowls – Love a simple serving dish! This one is perfect for holiday meals.
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How to Make Corn Soup
Corn Soup
Ingredients
Soup
- 4 cups sweet corn kernels I used canned
- 1 tablespoon fat/oil I used rendered bacon fat
- 2/3 cup sweet yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon seasoned salt
- 4 cups 32 ounces chicken stock or broth (can sub vegetable stock)
- optional: 1/2 cup heavy cream not added to the pictured recipe
Relish:
- Sweet corn kernels
- Tomato diced
- Balsamic glaze
Instructions
Soup:
- In a large pot, heat fat/oil to medium low then add onions, garlic, and seasoned salt. Saute for 5 - 7 minutes until onions are soft and translucent.
- Stir in corn and bring to a low simmer, stirring occasionally.
- Pour in stock and bring back to a simmer. Simmer gently for 5 - 7 minutes.
- Using an immersion blender (or very very carefully with an upright blender), puree the soup until smooth.
- Optional: stir in up to 1/2 cup of heavy cream (do not bring to a boil if you add cream).
Relish:
- Spread corn kernels and tomato over a baking sheet and place on the center rack of a 500 degree oven.
- Allow kernels to get a nice golden brown (5 - 10 minutes), but try to avoid charring (they will taste bitter)
- Remove from oven and allow to cool 2 - 3 minutes, then drizzle with a small amount of balsamic glaze and toss/stir to coat evenly.
- ENJOY!
Notes
Nutrition
Did You Make This Recipe?
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Creamy Corn Soup
Click the button above to save this recipe!
This recipe was originally developed for Collective Bias.
07.27.15
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It has been raining in my part of Florida nonstop all week! I would totally love to hang out on my patio and watch the rain come down with a bowl of this soup! #client
This looks perfect for the summer! Can’t wait to try it.
I don’t think I’ve ever had corn soup, I cannot wait to try this!
What a delicious soup to enjoy here in Florida all summer long!! I can’t wait to try it!
This is the perfect summer soup! Such a gorgeous color!
We really enjoyed this soup! It’s so easy to make and the flavor is fantastic!