Corn Soup Recipe with Fresh Herbs
A soup so good, it's worthy of the hashtag foodporn!
Prep Time10 mins
Cook Time25 mins
Passive Time5 mins
Total Time40 mins
Servings: 6 servings
- 3 1/2 cups corn kernels fresh, frozen
- 2 tbsp butter
- 1 onion finely chopped
- 5 cups vegetable stock
- 2 cloves garlic minced
- salt to taste
- 1 tsp black pepper
- 1 tbsp fresh thyme
- 1 tbsp fresh basil
- 2 cups milk unsweetened
- cream for garnishing
To make the soup, bring a large saucepan to medium heat and add butter. Once the butter starts melting, add onions and garlic. Sauté them for 4-5 minutes till the onions start turning translucent.
Leaving aside ¼ cup of corn kernels, add the rest to the pan and stir properly. Now add vegetable stock and let it cook for about 15-20 minutes. Let it simmer.
Once done, remove the soup from heat and let it cool for about 5 minutes. Then, blend the soup with a stick or an immersion blender until you get a smooth consistency.
Add salt, pepper, milk and bring the soup to simmer again. Stir it well for about 5 minutes. Now remove it from heat. Your soup is ready.
Once done, keep a pan on medium heat and add the leftover corn to it. Cook the kernels on the dry pan till they become golden-brown and toasty. Keep flipping them to avoid them from burning.
Serve the soup in bowls and garnish with cream, toasted corn, fresh basil, and thyme leaves.
- If you are using frozen corn, then remove it from the refrigerator about 10 minutes before you start cooking.
- Skip blending if you like your soup to have corn chunks. Stir the soup for 5 extra minutes while it is simmering to mix everything well.
- If you are using potatoes to make the soup creamy and thick, add them along with the corn and let them cook until they are fork-tender.
- If there are any leftovers, store them in an airtight container and refrigerate. You can store the soup for as long as 2 months if you place it in a freezer-safe container.