22 mins

Ingredients for Creamy Corn and Vegetable Soup



Currently displaying quantities in US Imperial Measurements
How to Cook Creamy Corn and Vegetable Soup
- If your sweet corn is frozen, allow it to defrost; if tinned, drain off all liquid. Place the milk and 10oz (280g) of the sweet corn into a blender or food processor and process until smooth. Set aside.
- Peel and dice the onion, seed and dice the red pepper, wash and dice the courgette and skin, seed and dice the tomatoes. Heat the olive oil in a large soup pot over a medium-high heat. Add the onion, pepper, and courgette and cook, stirring until the vegetables are tender (about 6-8 minutes).
- Add the remaining sweet corn and the vegetable stock and bring to a boil. Add the pureed corn and the diced tomatoes and cook until warmed through, but not boiling. Stir in the salt and season with freshly-ground black pepper. Cut the basil leaves into thin ribbons and serve the soup garnished with the basil ribbons.

You can also use a light chicken stock if you prefer. The taste is equally as good.
Reviews of Creamy Corn and Vegetable Soup
![]() The soup has lots of beautiful colors and I love all the veggies in it. However, it's too bland-mostly tastes sweet (onions, red pepper, corn). I added more salt and pepper, basil, thyme and a tiny bit of smoked chipotle pepper to give it some character. It's still a good warm, healthy comforting soup! sueB (2 reviews) |
![]() This soup is a wonderful way to showcase the flavors of summer veggies! If you're looking for a soup with the creamy consistency of clam chowder, you'll be disappointed. It's more of a light, milky texture that works well for summertime. I began by sauteeing the onions (I used red onions), then added the peppers, and then the zucchini, seasoning a bit with each addition. This will help your veggies keep their texture and adds a little more body with the seasoning. Make sure you have nice ripe tomatoes or they will make your soup watery. An excellent keeper recipe. babs (5 reviews) |
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