This Creamy Oven Roasted Corn Soup Recipe is a summer delight that showcases the natural sweetness of the seasonal vegetables, corn and Vidalia onions. Super easy to prepare, this is a great recipe for a light meal.
This recipe is full of sweet roasty flavors with a hint of acid from a few squeezes of lime juice. Serve this soup warm as soon as it is prepared or at room temperature. On a hot summer day, the creamy corn soup is satisfying without making you feel uncomfortable.
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Why You Will Love This Soup Recipe
This easy and gluten-free recipe can be prepared in about 40 minutes. It is very adaptable to many dietary needs. It can easily be tweaked for vegan or dairy-free diets.
Replace the unsalted butter with olive oil for vegan and dairy-free diets. The added fat provides a richer flavor and improves the texture of the creamy soup
Soup Ingredients
This is a short list of ingredients. Roasting helps to intensify the flavor of the vegetables.
- Fresh Sweet Corn - Try to get the freshest corn possible. As corn ages after harvesting, its sugars convert to starch. This can alter the natural sweetness of the corn, making it taste bland.
- Vidalia Onion - Vidalia onions have a naturally mild and sweet flavor. They are not as acidic as other onions, therefore, are not as pungent.
- Garlic - Adds great flavor.
- Unsweetened Coconut Cream - Coconut cream is a thick, creamy liquid made from coconut flesh and water. It differs from coconut milk because it has more coconut flesh making it a thicker product.
- Lime Juice - The acidic juice adds depth of flavor and is a nice counter point to the sweet vegetables.
- Unsalted Butter - Just a touch to add richness.
- Garnishes - Use your favorites. Minced cilantro, diced avocado, salsa, and queso fresco are a few suggestions.
How Do You Make Corn Soup From Scratch
This easy creamy corn soup requires just a few steps. There is very little prep work required.
- Preheat the oven to 400 degrees.
Roast Vegetables
- Peel and cut the Vidalia onions into ¼"-½" slices. If the onion is cut too thin, it will burn while roasting. Place the slices on a sheet pan.
- Peel the fresh corn, removing the husks and silk. Cut the kernels off the cob. I lay the cob flat on a cutting board, removing the kernels with a knife. I find this method to be safe. Plus, the kernels aren't flying all over the counter. Add the kernels to the sheet pan. Reserve the corn cobs.
- Peel and smash two cloves of garlic. You should have chunks of garlic. Combine them with the onions and corn.
- Combine the ingredients on the sheet pan with 3 tablespoons of olive oil, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Make sure the ingredients are in a single layer.
- Place the sheet pan in the oven. Stir the vegetables after 15 minutes, making sure to rotate the edge pieces to the center. Place the sheet pan back in the oven for 15 additional minutes.
- After a total of 30 minutes, remove the sheet pan from the oven.
Heat Corn Broth
While the vegetables are roasting, prepare the corn broth.
- Add 2 cans of unsweetened coconut cream, 2 cups of vegetable stock, and the reserved corn cobs to a large pot or a Dutch oven. I find breaking the corn cobs in half makes them easier to handle.
- Bring the broth to a low simmer over medium heat. Reduce to low heat once the liquid is bubbling.
- Simmer the broth for 15 minutes. Turn off the heat and let the cobs steep as the vegetables continue to roast.
Puree the Soup
- Add the roasted corn, onions, and garlic to a blender.
- Remove the cobs with a slotted spoon from the broth and pour 1 ½ cups of it into the blender. An immersion blender can also be used.
- Add 1 tablespoon of unsalted butter, 2 teaspoons of kosher salt, and 2 tablespoons of lime juice to the hot soup.
- Process everything until smooth and the soup has a creamy texture. If the soup is too thick and the vegetables are not fully pureed, add more stock ¼ cup at a time.
- Serve the soup warm or at room temperature. Garnish each bowl of soup with minced fresh cilantro, diced avocado, a spoonful of salsa, and a sprinkle of queso fresco. Serve with a side of crusty bread.
FAQ's
Use many ingredients such as crispy bacon bits, diced green onions, and sour cream. If you want a spicier garnish, try poblano peppers.
Store leftover soup in an airtight container in the refrigerator. You can reheat it in a large soup pot over medium-high heat. You can also serve the soup chilled or at room temperature.
Yes, the soup freezes well. Put room temperature soup into an airtight container.
Summer Eating
When you are craving a light and flavorful meal, Creamy Oven Roasted Corn Soup is the perfect recipe. The sweet corn and Vidalia onions are deliciously caramelized and blended until silky and creamy. Add your favorite garnishes for a bowl of soup that is both comforting and indulgent.
Celebrate the flavors of summer with this quick and easy recipe. Transform fresh ears of corn into a velvety, rich soup that is ideal for light summer eating.
Here is another delicious corn soup to try this summer - https://tenpoundcakecompany.com/grilled-chicken-corn-chowder/
Recipe
Creamy Oven Roasted Corn Soup Recipe
Equipment
- 1 cutting board
- 1 knife
- 1 sheet pan 18x13
- 1 large pot A Dutch oven can be used.
- 1 slotted spooon
- 1 blender An immersion blender will work as well.
Ingredients
- 6 ears sweet corn, kernels cut off the cob (6 cups/33 ounces/930 grams)
- 2 Vidalia onions, cut into ¼ - ½ inch slices (4 cups/20 ounces/564 grams)
- 3 cloves garlic, large
- 3 tablespoons olive oil
- 3 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 2 cups vegetable stock (16 ounces/473 ml)
- 2 cans unsweetened coconut cream (27 ounces/806ml)
- 2 tablespoons unsalted butter
- 2½ tablespoons lime juice 2 limes
Instructions
- Preheat oven to 425°.
Prepare the Corn and Onions
- Remove the husks and silk from 6 ears of corn. Cut the kernels off each cob. I find it is easiest to lay an ear of corn on a cutting board and slice off the kernels on one side. Then rotate the ear three more times, cutting the kernels off the side. Reserve the cobs.
- Peel the onions. Cut each onion half into ¼ - ½ inch slices. If the onion is cut too thin, it will burn.
- Peel and smash the garlic cloves. You want to have larger pieces of garlic.
Roast the Vegetables
- Place the corn, onions, and garlic onto a sheet pan. Add 3 tablespoons of olive oil, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper to the pan. Combine all the ingredients, ensuring everything is coated with olive oil. The vegetables should be in a single layer.
- Place the sheet pan in the oven and roast the corn and onions for 15 minutes.
- Stir the vegetables around the pan, bringing the edges into the center. The outer edge of vegetables tends to brown first. Place the pan back in the oven for another 15 minutes.
- The corn and onions should be lightly browned and toasty. Remove the sheet pan from the oven.
Prepare the Corn Broth
- While the corn and onions are roasting, prepare the corn broth.
- Add the vegetable stock and the two cans of unsweetened coconut cream to a large pot. Whisk everything together, making sure to break up the coconut cream solids.
- Add the reserved cobs to the pot. I find it easier to break the cobs in half before adding them to the pot.
- Bring the broth to a low simmer over medium heat. Reduce to low heat once the liquid is bubbling.
- Simmer the broth for 15 minutes, then turn off the heat. Let the cobs steep in the broth while the vegetables continue to roast.
Puree the Soup
- Once the vegetables are roasted, add them to the blender jar.
- Remove the cobs from the corn broth. Pour 1½ cups of it into the blender with the vegetables.
- Add the butter, 2 teaspoons of kosher salt, and 2½ tablespoons of lime juice to the hot soup.
- Process everything until smooth and the soup has a creamy texture. If the soup is too thick and the vegetables are not fully pureed, add more stock ¼ cup at a time.
- If you are using an immersion blender, remove the cobs from the corn broth. Add the vegetables to the pot along with the butter, 2 teaspoons of kosher salt, and 2½ tablespoons of lime juice. Process until the soup is creamy.
- The soup can be served warm or at room temperature. Garnish with your favorite toppings. Some suggestions are salsa, diced avocado, and queso fresco.
Notes
Nutrition
Julie says
Perfect for a warm weather meal.