The best sweet corn soup recipe with our tried and tested tips on how to incorporate corn into the soup without canned corn for unbeatable flavour and how to get that creamy restaurant style taste! Save this easy soup recipe for a rainy day!
What’s the best way to warm yourself up on a cold winter day? A bowl of steaming hot soup, that’s how! Sweet corn soup is kind of an all-rounder – it’s creamy, it’s naturally sweet from the corn, it’s got Asian flavours, it’s loaded with veggies, and perfect for chilly weather.
This vegetarian sweet corn soup recipe is perfect for when you’re craving something hot and soupy. It’s super simple to prepare and the only real work is chopping the veggies. There aren’t any components or techniques that you need to stress about, so relax and make this soup this evening!
Sweet Corn – Incorporate it 2 Ways
To get that thick, creamy soup packed with flavours of sweet corn, we’ve incorporated the sweet corn in 2 ways.
- Sweet Corn Kernel Paste: Most restaurants use canned sweet corn when making sweet corn soup. It’s what makes the soup thick, creamy, and so delicious. Blending some sweet corn kernels and adding the paste to the soup gives the exact same effect and flavour without any processed ingredients! The paste, when added with the veggies, will get lightly cooked and lose that raw flavour.
- Whole Sweet Corn Kernels: This is my favourite part of sweet corn soup. I love biting into sweet corn kernels and that burst of sweetness in my mouth. We have added these whole and directly with the other veggies.
Prepping the Veggies
We love it when this cream of corn soup is loaded with veggies, so we added generous amounts of beans, carrots and spring onions. Chopping is the only real work in this recipe, so put on some music and get chopping. Make sure you cut all the veggies in approximately the same shapes and sizes. This ensures that they all cook evenly.
Using cornflour slurry is the best thickening agent for any soup. The measurements for the slurry are given below in the recipe card. It’s important to add the cornflour to cold water, and ensure that there are no lumps in it before adding it to the soup. Within a few seconds of adding it to the soup, you’ll see the soup thickening up. You know that corn flour is cooked when the soup becomes translucent.
Top Tips to Make The Best Sweet Corn Soup
- Add whole sweet corn kernels and sweet corn paste for extra taste
- Cornstarch can also be used instead of cornflour to thicken the soup – measurements will vary.
- Make sure the cornflour slurry DOES NOT have any lumps in it. The lumps will not dissolve in the soup later
- Let the soup simmer so that all the flavours come together nicely and the soup thickens
- We’ve seasoned this sweet corn vegetable soup with ground pepper, vinegar, and soy sauce. You can also add chilli sauce, chilli vinegar, white pepper powder, and so on, to suit your taste preferences
Serve this soup with garlic bread sticks or soup sticks!
We are big soup lovers. Soup is a foolproof pick me up on any day!
Check out our favourite vegetarian soup recipes
- Creamy Vegetable Soup
- Cream of Mushroom Soup
- Mexican Tortilla Bean Soup
- Vegetarian Minestrone Soup
- Roasted Tomato Pesto Soup
- Creamy Roasted Pumpkin Soup
Watch How to make Vegetarian Sweet Corn Soup Recipe Video
Vegetarian Sweet Corn Soup
- ¼ Cup Sweet Corn kernels
- 1 ½ Tablespoons Olive Oil
- 1 Tablespoon Garlic chopped
- 1 Tablespoon Ginger chopped
- ½ Cup Spring Onion whites and greens, chopped
- ½ Cup Celery chopped
- ½ Cup Carrot finely chopped
- ½ Cup Beans finely chopped
- 1 ¼ Cups Sweet Corn kernels
- 3 ½ Cups Water or vegetable stock
- 1 Teaspoon Sugar
- 1 Tablespoon Light Soy Sauce
- 1 Teaspoon Vinegar
- 1 Teaspoon Pepper
- 1 ¼ Teaspoon Salt
- 2 ½ Tablespoons Cornflour
- ¼ Cup Water
- Add a quarter cup of corn to a mixer jar or food processor. Blend it to a coarse paste. Keep aside.
- Prepare a cornflour slurry by mixing the corn flour with a quarter cup of water. Stir well and keep aside.
- In a heavy bottomed pot, add oil and let it become hot over a medium heat. Once hot, add garlic and ginger and saute for 30 seconds. Add the spring onions and celery and saute for another 30 seconds. Add the carrots and beans and saute for a minute. Add the sweet corn paste and saute for a minute and then add the sweet corn kernels and saute for an additional minute.
- Add water and bring to a boil. Add vinegar, soy sauce, sugar, salt and pepper. Adjust the seasoning according to your taste. Once boiling, reduce the heat to low and allow it to simmer for 10 minutes.
- Mix the prepared cornflour slurry once more and pour it into the pot while stirring continuously. Stir constantly until the soup thickens. Garnish with more spring onions and serve hot!