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Creamy Corn Soup With Roasted Corn

Creamy Corn Soup With Roasted Corn – Cozy, Comforting, and Full of Sweet Corn Flavor

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • 4 cups corn kernels, divided (from about 5–6 ears fresh corn or frozen, thawed)
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 medium Yukon Gold potatoes, peeled and diced small
  • 4 cups vegetable or chicken broth
  • 1 bay leaf
  • 1/2 teaspoon smoked paprika (or regular paprika for milder flavor)
  • 1/4 teaspoon ground cumin (optional, for warmth)
  • 1/2 cup heavy cream or full‑fat coconut milk
  • 1 tablespoon butter (or vegan butter), optional for richness
  • Salt and freshly ground black pepper, to taste
  • Juice of 1/2 lime or 1 teaspoon apple cider vinegar, to brighten
  • Fresh chives, scallions, or cilantro, chopped (for garnish)

Instructions
 

  • Prep and preheat: Heat the oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup. Pat 2 cups of the corn dry with a paper towel so it roasts, not steams.
  • Roast the corn: Toss the dried corn with 1 tablespoon olive oil, a big pinch of salt, and pepper. Spread in an even layer and roast 15–20 minutes, stirring once, until lightly charred and golden in spots. Set aside for topping.
  • Sauté aromatics: In a large pot, warm 1 tablespoon olive oil over medium heat. Add onion and a pinch of salt. Cook 5–7 minutes, stirring, until softened and translucent. Add garlic and cook 30 seconds until fragrant.
  • Add spices and potatoes: Stir in smoked paprika and cumin. Add diced potatoes, remaining 2 cups corn, broth, and bay leaf. Bring to a gentle boil, then reduce heat and simmer 12–15 minutes, until potatoes are very tender.
  • Blend to creamy smoothness: Remove bay leaf. Use an immersion blender to puree until silky. For ultra-smooth soup, transfer in batches to a blender and blend thoroughly. Return to the pot if using a countertop blender.
  • Finish the soup: Stir in cream or coconut milk and butter, if using. Simmer 2 minutes to mingle the flavors. Add lime juice or vinegar. Taste and season with salt and plenty of black pepper. The seasoning should make the corn sweetness pop.
  • Serve: Ladle into bowls and top with a generous spoonful of roasted corn. Sprinkle with chopped chives, scallions, or cilantro. Add an extra grind of pepper or a pinch of paprika for color.