Corn Vegetable Soup
Corn Vegetable Soup is a comforting and vibrant dish that combines sweet corn and fresh vegetables in a creamy broth. Perfect for chilly evenings or family gatherings, this soup is not only easy to prepare but also delivers a delightful burst of flavors in every spoonful. Enjoy the warmth and nostalgia it brings as you gather around the table with loved ones.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6 servings 1x
- Category: Main
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 2 cups fresh corn kernels (or 1 can, drained)
- 1 cup diced carrots (about 2 medium-sized)
- 1 cup chopped celery (about 2 stalks)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- Salt and pepper to taste
Instructions
- In a large pot, heat a splash of olive oil over medium heat. Add diced onions, minced garlic, and chopped celery. Sauté until the onion is translucent, about 5 minutes.
- Stir in the diced carrots and fresh corn kernels. Cook for another 5 minutes until slightly softened.
- Pour in the vegetable broth and bring to a boil. Then reduce heat and let simmer for about 15 minutes.
- Use an immersion blender to blend the soup to your desired consistency. Alternatively, transfer batches into a standard blender.
- Stir in heavy cream (or coconut milk) and season with salt and pepper.
- Serve hot, garnished with fresh herbs or croutons if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 6g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 20mg