Soups & Drinks

Creamy Sweet Corn Soup with Fresh Herbs

Name: Creamy Sweet Corn Soup with Fresh Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 4 cups sweet corn kernels; 1 medium onion, chopped; 2 garlic cloves, minced; 1 medium potato, peeled and diced; 4 cups vegetable stock; 1 cup whole milk or cream; 2 tbsp butter or olive oil; Salt and freshly ground black pepper, to taste; 2 tbsp fresh herbs; Drizzle of cream or olive oil

Servings: 6 Total Time: 45 mins Difficulty: Beginner

Jump To Recipe Print Recipe

Introduction

Creamy Sweet Corn Soup with Fresh Herbs is the kind of dish that warms you from the inside out. Sweet, tender corn blends into a velvety base, balanced with aromatic onions, garlic, and a touch of cream. Fresh herbs like parsley, chives, or basil add a garden-fresh brightness that makes every spoonful feel both comforting and refreshing.

This recipe is simple enough for a weeknight dinner yet elegant enough for entertaining. It celebrates the natural sweetness of corn and transforms it into a cozy, soul-satisfying soup that works year-round — light enough for summer and hearty enough for colder months.

Why I Love This Recipe

I love this recipe because it turns the humble corn kernel into something luxurious. The texture is perfectly creamy without being overly heavy, and the natural sweetness of corn means you don’t need complicated flavors to make it shine.

It’s also incredibly versatile. I can make it with fresh corn in summer, frozen corn in winter, or even a mix of both. The addition of fresh herbs gives it a brightness that lifts the whole dish, making it taste fresh and vibrant.

Most importantly, it’s a recipe that brings people together — ladling bowls of steaming golden soup onto the table always feels like comfort and hospitality in its purest form.

Why It’s a Must-Try Dish

Showcases the natural sweetness of corn.
Easy to prepare with simple, wholesome ingredients.
Works as an appetizer, side dish, or main meal.
Easily adapted to vegetarian, vegan, or dairy-rich versions.
Perfect for meal prep and freezing.

Preparation & Cooking Time

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: ~200–230 per serving

Cuisine & Course

Cuisine: American / International Fusion
Course: Soup / Appetizer / Light Main

Ingredients

For the Soup

4 cups sweet corn kernels (fresh or frozen)
1 medium onion, chopped
2 garlic cloves, minced
1 medium potato, peeled and diced (adds natural creaminess)
4 cups vegetable stock (or chicken stock)
1 cup whole milk or cream (optional, for richness)
2 tbsp butter or olive oil
Salt and freshly ground black pepper, to taste

For Garnish

2 tbsp fresh herbs (parsley, basil, chives, or cilantro), finely chopped
Drizzle of cream or olive oil (optional)

Simple Cooking Directions

Sauté onion, garlic, and potato in butter or oil.
Add corn and stock, simmer until vegetables are tender.
Blend until smooth, stir in milk/cream, season.
Garnish with herbs and serve warm.

Step-by-Step Preparation Method

Step 1: Sauté the Base

Heat butter or oil in a large pot over medium heat.
Add onion and garlic, cooking until fragrant and softened (about 5 minutes).

Step 2: Add Vegetables

Stir in diced potato and corn, cooking for another 2–3 minutes.

Step 3: Simmer

Pour in stock, bring to a boil, then reduce to a simmer.
Cook for 15–20 minutes, until potatoes are soft.

Step 4: Blend to Creaminess

Remove from heat, allow to cool slightly.
Blend with an immersion blender until smooth (or use a blender in batches).
Stir in milk or cream, then season with salt and pepper.

Step 5: Finish & Serve

Ladle soup into bowls, drizzle with cream or olive oil, and sprinkle with fresh herbs.

How to Serve

Serve hot with garlic bread, cornbread, or crusty artisan bread.
Pair with a fresh green salad or roasted vegetables for a full meal.
Garnish with chili flakes or parmesan for added flair.

Additional Recipe Tips

Use fresh corn cobs in summer and simmer them in the stock for extra flavor.
If using frozen corn, thaw before cooking for smoother blending.
Adjust thickness by adding more stock for a lighter soup or blending less for a chunkier texture.
Taste before serving, since corn sweetness varies with the season.

Variations

Vegan: Use olive oil and coconut milk or oat milk instead of dairy.
Spicy Corn Soup: Add jalapeño or chili flakes while sautéing.
Cheesy Corn Soup: Stir in shredded cheddar or parmesan while blending.
Herb Lovers’ Version: Add fresh thyme or rosemary during simmering.
Mexican Twist: Top with lime juice, cilantro, and cotija cheese.

Freezing & Storage

Storage: Refrigerate in an airtight container for up to 4 days.
Freezing: Freeze (without cream) for up to 2 months. Add cream when reheating.
Reheating: Warm gently on the stove, adding stock/milk if it’s too thick.

Special Equipment Needed

Large soup pot
Immersion blender (or countertop blender)
Ladle for serving

Conclusion

Creamy Sweet Corn Soup with Fresh Herbs is a comforting yet refreshing dish that turns simple ingredients into something extraordinary. It’s velvety, naturally sweet, and brightened with the freshness of herbs — perfect for cozy nights or elegant dinners. Whether enjoyed as an appetizer, light lunch, or hearty side, this soup is proof that the simplest recipes often bring the greatest joy.

Print Recipe