Corn has always been one of my favorite summer foods.
I recall once eating four cobs in one sitting at a family cookout, much to my parents’ amazement. It’s just that good.
When the warmer months roll around, I’m all about corn: cornbread muffins, cornbread waffles, corn salsa, corn everything. In our cookbook, I even share my go-to cornbread and cornbread crouton recipes. So good with/on everything.
So, I figured it was prime time to add some corn soup to my repertoire, especially since it lends itself to well to creamy, brothy goodness. Enter, this summer corn soup.
The recipe is simple: 9 ingredients total, and likely things you have on hand right now. And not only is it both vegan and gluten free, but it can also be prepared one of two ways: Blended and smooth, or chunky and brothy.
This soup is the perfect light summer meal. It’s
Savory with a subtle sweetness
Loaded with summer produce
Quick & easy
& Creamy or Brothy – whichever you prefer
I highly recommend making this soup as a last summer hurrah before fall arrives. It has the perfect balance of sweet and savory flavors, is healthy, and makes an ideal light lunch or dinner when accompanied with bread, a sandwich or a salad. Enjoy!
Simple Summer Corn Soup
- 2-3 Tbsp olive oil
- 1/2 large white onion (chopped // 1/2 onion yields ~1 cup)
- 2 cloves garlic (minced)
- 4 small red potatoes* (quartered // peeling, optional)
- Sea salt and ground black pepper
- 3 ears corn* (kernels sliced off)
- 2 cups low sodium veggie broth* (DIY or store-bought)
- 2 cups unsweetened plain almond milk* (or regular milk if not vegan)
- 2-3 stalks green onions (for garnish // chopped)
- 1-2 Tbsp nutritional yeast for a cheesy flavor (optional)
To a large saucepan over medium heat, add olive oil, onion, and garlic and sauté for 3-4 minutes.
Add potato, season with a little salt and pepper, and cover to steam for 4-5 minutes.
Add most of the corn, reserving a little for garnish, and stir.
NOTE: If you plan to blend the soup, I recommend (as suggested above) adding half broth, half milk for a creamier texture. But if you intend to leave it unblended, forgo the milk and do all vegetable broth (4 cups | 960 ml) for best texture/flavor.
Add broth and almond milk (if using), cover, and bring to a low boil. Reduce heat to low. Cook until the potatoes are soft and slide off of a knife when pierced - about 5 minutes.
If blending, add 3/4 of the soup to a blender and blend until creamy and smooth. If using nutritional yeast, add now.
Transfer soup back to the saucepan and bring back to a simmer. Taste and adjust seasonings as needed. Cook for at least 10 minutes to let thicken. The longer it simmers, the more flavorful it will be.
To serve, top with chopped green onion, remaining fresh (or lightly sauteed) corn, and black pepper. Add a sprinkle of paprika for color.
* 1 russet potato can be subbed for the 4 small red potatoes.
* 1.5 cans corn can be subbed for the 3 ears fresh corn.
*Nutrition information is a rough estimate calculated using half almond milk, half vegetable broth.
Nutrition Per Serving (1 of 3)
- Calories: 220
- Fat: 11g
- Saturated fat: 1g
- Sodium: 412mg
- Carbohydrates: 26g
- Fiber: 4g
- Sugar: 5g
- Protein: 3.5g