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22 mins
Creamy Corn and Vegetable Soup Recipe

Creamy Corn and Vegetable Soup

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for EntertainingAn Ideal Recipe for SlimmersAn Ideal Recipe for Vegetarians
Graham

Recipe by  

Creamy Corn and Vegetable Soup is one of those lovely versatile recipes that's easy and quick to make and works equally as well for a light lunch or as a starter when you are entertaining. And if you're thinking about "healthy", cooked sweet corn increases levels of ferulic acid, which has been proven to help in the fight against cancer.

      Preparation Time: 10 Minutes

      Cooking Time: 12 Minutes

Ingredients for Creamy Corn and Vegetable Soup

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
1¼ lb
sweet corn (fresh, canned, or frozen)
1 pint
milk
1 tablespoon
olive oil
1 large
onion
1
red bell pepper (sweet pepper)
1 medium
courgette [about 8 oz (225g)]
1 pint
vegetable stock
2
tomatoes
¾ teaspoon
salt
 
pepper
12-15
fresh basil leaves

 

How to Cook Creamy Corn and Vegetable Soup

  1. 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.
  2. 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).
  3. 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.

 
Graham GRAHAM'S HOT TIP:
You can also use a light chicken stock if you prefer. The taste is equally as good.
 
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Reviews of Creamy Corn and Vegetable Soup

Rating 3 out of 5 - Many cooks will make this recipe again March 21 2014
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!
(2 reviews)
 
Rating 5 out of 5 - Many cooks will make this recipe again November 25 2013
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.
(5 reviews)
 

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