This fresh, creamy, no-dairy corn soup showcases sweet summer corn at its very best! I’ve used broth instead of milk or cream in the recipe. And I’ve topped the soup with lots of ripe, farm-stand cherry tomatoes, radishes, and chopped herbs.
Fresh Corn Soup
Made with only a few ingredients, this soup is super simple to make. All you need is some fresh corn, an onion, some thyme, vegetable or chicken broth and some salt and pepper. That’s it. Just add some toppings of your choice like tomatoes, radishes, cucumbers, avocado, basil, and/or chives. And you’re done!
At my daughter’s request, I’ve paired my soup with some super yummy homemade cheddar and bacon biscuits (recipe coming soon!). But it would also go great a piece of grilled fish or steak.
A few things to know when making this corn soup:
- Use Good Corn: Since corn is the main attraction in this dish, use the best corn you can get. I love to use the white summer corn from Chino’s, a local San Diego vegetable stand. But if you can’t get your hands on fresh corn, you can use high-quality frozen corn. Since corn and other produce are usually frozen right after being picked, the quality is generally quite good.
- Blending Soup: If you don’t want to end up with soup on your ceiling (like I have!), let the soup cool and hold a dishcloth over the top of the blender when blending the soup.
- Storing and Freezing: Store any leftover soup, covered, in the fridge for 3-4 days. You can also freeze it for 2-3 months. Just make sure the soup is completely cooled before you stick it in the freezer.
- Helpful Cooking Tools: Blender or Immersion Blender | Fine Mesh Strainer
Looking for more easy corn dishes? Try this grilled corn and avocado salad!
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The Easiest Summer Corn Soup
- Yield: 4 servings 1x
Description
This easy-to-make, non-dairy corn soup stars sweet summer corn and is topped with farm-stand ripe tomatoes, radishes, and fresh herbs.
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium yellow onion, chopped
- 1 teaspoon fresh thyme leaves, chopped
- 4 cups corn kernels (cut from about 6 ears of corn)
- 4 cups high-quality, low-sodium vegetable or chicken broth
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon fresh ground black pepper, or to taste
- Topping ideas: tomatoes, radishes, cucumbers, avocado, basil, and/or chives
Instructions
- Heat the olive oil (or melt the butter) in a large pot over medium-low heat.
- Add the onions and thyme leaves and cook, stirring often, until onions are soft and translucent, about 8-10 minutes. You don’t want to brown the onions, just get them tender.
- Add the stock, corn kernels, salt, and pepper to the pot. Bring to a boil, and then reduce the heat to low and simmer uncovered until the corn is soft and tender (but not mushy), about 20 minutes.
- Remove the soup from the heat and allow to cool slightly. Then transfer the soup to a blender (you might have to do this in batches) or using a handheld immersion blender, and purée the soup until very smooth. If needed, you can also pour the soup through a fine-mesh strainer.
- Return the soup to the pot, heat to the desired temperature, adjust the seasonings to taste, and transfer to bowls. Top with garnishes of your choice and serve.
- Store any leftover soup, covered, in the fridge for 3-4 days. You can also freeze it for 2-3 months. Just make sure the soup is completely cooled before you stick it in the freezer.