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Creamy Corn and Vegetable Soup

Ready in 22 mins

Recipe by Graham 

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.

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'S HOT TIP:
You can also use a light chicken stock if you prefer. The taste is equally as good.