Skip to Content

Sweet Corn Soup

4.56 from 9 votes
Total: 30 minutes
Serves 4

Quick, easy, warm, and nourishing, this popular recipe of Sweet Corn Soup is a magical combination of healthy veggies and flavorful spices! This creamy and comforting soup that comes together in under 30 minutes is gluten-free, vegan, and superbly delicious.

So, whenever you are craving a healthy soup, delve into a bowl of this Sweet Corn Soup for brunch, lunch, or dinner, and pair it up with garlic knots or a bread of your choice to enjoy a wholesome meal. 

Sweet corn Indian soup in a bowl

When it comes to comfort food, a bowl of good hearty soup and stews are my go-to recipes.

Whether it be, Roasted tomato basil soupTamatar ka Shorba (Spiced tomato soup), or the Instant Pot Broccoli lentil soup, I love the soup season and cannot get enough of these hearty soups. 

Likewise, a hot bowl of this thick sweet corn soup in the cold weather brings instant relief from the cold and warms up the body. 

Besides warmth, it also delivers health and nutrition to the entire family.

What is Sweet Corn Soup

This recipe of Sweet Corn Soup consists of veggies and spices stewed together to create a heavenly delicacy. The soup is thick in consistency, but it is not smooth and creamy as the other soups.

It has a distinctive chunky texture that comes from soft veggies. Carrots, cabbage, and scallions are majorly used to make this classic recipe, but you may also add other veggies.

A selection of the most suitable spices lends amazing aromas and flavors to this recipe, making it a complete hit for all ages.

Reasons You’ll ♡ Sweet Corn Soup

This recipe is a treat for the taste buds and a relaxing indulgence for the body. Here’s why you will love this recipe for delicious Sweet Corn Soup

  • Vegan and gluten-free recipe
  • Comforting and wholesome food
  • Can be made in advance
  • Scalable recipe
  • Easy to store and freezer-friendly!

The best part is that this corn soup is a tasty way of adding nourishment to your family’s diet. 

It is easily digestible, light on the stomach, and high in nutrition and taste.

This filling soup tastes much better than canned or store-bought soups, and it is also one of the best options when you feel a bit under the weather!

Sweet corn soup ingredients

Sweet Corn Soup Ingredient List

Cream of Corn — The main ingredient of this recipe, cream of corn, can be prepared at home, or you can use the store-bought one. It adds sweetness and texture to our delicious recipe. It also packs the soup with vitamins, minerals, fiber, and antioxidants. 

Soy Sauce — Lends flavor to the soup and can be substituted with gluten-free tamari in this recipe. 

Vegetable Stock/ water — This is added to the soup for a more intense vegetable flavor. 

Sugar — Just half a teaspoon to add some sweetness. 

Veggies — Carrots, cabbage, and scallions are the veggies that are used for making this delicious Sweet Corn Soup. They bring vitamins, minerals, and antioxidants to the soup. You may also add other veggies of your choice, but make sure that their flavors complement each other.

Cornstarch Slurry — This is used for thickening the soup.

Recipe Tips and Variations

Choice of corn — You can use fresh and canned corn to prepare this recipe. If using canned corn, drain and rinse it well to eliminate the extra sodium used in the preservation process. If this step is neglected, your soup will have extra sodium content, and this is something we don’t want.

Soup’s texture — Corn kernels lend a fantastic texture to the soup; therefore, blend half the corn to make the cream of corn while saving the rest for adding back to the soup when it is simmering. 

Alternatives — You can use both fresh and frozen corn for this recipe, as both work equally well. 

Roasted corn for optimum flavors For adding a smoky flavor to the soup, you may roast or grill the corn. This takes the recipe to a new level.

To make the soup spicy This recipe of Sweet Corn Soup is devoid of spiciness but can be spiced up according to individual liking. Adding a dash of chili sauce, sriracha sauce, or even a jalapeno pepper is excellent for adding spiciness to this recipe. 

For added proteins — You can add grilled chicken pieces to the soup for extra protein. 

For extra creaminess — If you like your soup extra creamy, add a tablespoon of fresh cream. It lends richness and a luscious texture to the soup. 

Substitutes of water You can swap water with vegetable or chicken stock. It will add more flavor and nutrition to the soup.

Sweet corn soup on a plate with spoon

Substitute of cornstarch slurry You may not be a fan of cornstarch slurry, and there is nothing to bother about! The soup can be thickened with dried potato flakes if you are not using cornstarch slurry. Just stir the flakes into the simmering soup until thickened, and enjoy the thick soup of your liking. You can also use arrowroot flour slurry to thicken the soup.

For thinner consistency This Sweet Corn Soup thickens as it cools. To maintain its texture, you may add extra water or vegetable broth and bring it back to the desired consistency. 

Substituting the Soy sauce — If you are sensitive to gluten, you may resort to Tamari sauce.

Cornstarch Slurry Make sure there are no lumps in the cornflour slurry mixture. If there are lumps in the mix, sieve it through a strainer and add it to the simmering sweet corn soup. When adding the slurry to the sweet corn soup, ensure you drizzle it in a steady stream, mixing the soup as you pour. If your slurry has no lumps, your soup will be smooth and creamy textured.

Versatile recipe — This recipe of Sweet Corn Soup is very versatile, and you can prepare it using any vegetables of your choice. Therefore, get creative and experiment by adding other veggies, like – 

  • diced zucchini,
  • diced celery,
  • frozen peas,
  • diced bell peppers, etc., to the recipe. 

Soup in a bowl garnished with scallions

Let me know what you think!

This soup is a super easy and simple recipe that comes together quickly, and this is what I love the most about this soup.

You can’t get much better than this: a hot, delicious bowl of soup with minimal mess and maximum flavors!

Follow the steps on the recipe card below to be on your way to a hearty and comforting bowl of hot Sweet Corn Soup. 

Should you make this Restaurant-Style Sweet Corn Soup, please let me know your thoughts by sharing your comment below.

And don’t forget to share it with your family and friends.

Craving for more? try my other flavor-packed soups like –

 Follow the step-by-step instructions to make the best Sweet Corn Soup

Sweet Corn Soup

4.56 from 9 votes
Quick, easy, warm, and nourishing, this popular recipe of Sweet Corn Soup is a magical combination of healthy veggies and flavorful spices! This creamy and comforting soup that comes together in under 30 minutes is gluten-free, vegan, and superbly delicious.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Calories: 141 kcal
Servings: 4



  • cups Cream of corn
  • 2 tablespoons Oil
  • ¼ teaspoon Garlic paste optional
  • ½ cup Carrot chopped
  • ½ cup Cabbage Chopped
  • ½ cup Scallions chopped
  • 2 teaspoons Soy sauce Gluten-free option is Tamari
  • cups Water or vegetable stock
  • ½ teaspoon Sugar
  • 1 tablespoon Cornstarch Slurry cornstarch mixed with ⅓ cup of water to make a thin paste
  • Salt to Taste
  • Coarsely crushed black peppercorns


  • Heat oil in a pan. Once the oil is hot, add garlic. Sauté for a minute or until fragrant. Add chopped carrots and sauté for 2-3 minutes until they are soft and fork-tender. Add cabbage to the pan and cook for a few seconds. Stir in chopped scallions (green onions) and mix to combine. 
  • Add cream of corn and mix it with other veggies until combined. Add soy sauce, salt, pepper, and vinegar to this sweet corn soup mix. 
  • Pour in water or vegetable stock. Stir to combine. Cover the pot and allow the veggies to simmer on medium heat for 4-5 minutes. Add cornstarch slurry and sugar to the sweet corn soup and mix it well. Lower the heat to the lowest setting and allow the soup to simmer for 2-3 minutes. 
  • As the soup starts to thicken, take it off the heat. Garnish the sweet corn soup with scallions and corn kernels, and serve hot with the bread of your choice. 



Frequently Asked Questions

Can I store this Sweet Corn Soup?
Yes, you can easily store the leftovers after cooling them and transferring them to an airtight container. When kept well, this soup lasts for 3- 4 days in the fridge.
This soup is a great way to use up the leftover veggies.
When ready to serve, reheat it in the microwave oven or stovetop and serve again.
Can I freeze this recipe for Sweet Corn Soup?
Absolutely! This recipe is entirely freezer-friendly! You can freeze this soup after cooling it completely and transferring it into a freezer-safe dish. It stays well in the freezer for about a month.
Before serving, thaw it overnight in the fridge and reheat it in a pot on the stovetop or in the microwave. Now, dish it up and serve the bowl full of lusciousness!
What can I do if I can’t find the cream of corn?
If you cannot find the cream of corn, you can make it right at home. Combine a cup of boiled corn kernels with a tablespoon of softened butter and add ½ cup of milk to it.
Blend it with a blender until smooth. Your cream of corn is ready to be used in the recipe as directed.
Can I make this Sweet Corn Soup in an Instant Pot?
Yes, you can also make this delicious soup in an Instant Pot.
To make this Sweet Corn Soup in an Instant Pot – 
  • Heat Instant Pot to saute mode. Once heated, add oil and carrots to the insert.
  • Saute for 2-3 minutes. Add in cabbage, cream of corn, Tamari, and spices.
  • Pour in water or vegetable stock and cook on high pressure for 4 minutes.
  • Allow the pressure to release naturally.
  • Once the pin drops, open the lid, pour in the cornstarch slurry, and boil it.
  • Once the soup begins to boil, close the Instant pot. Stir in the chopped scallions.
  • Close the lid and let the soup rest for 5 minutes.
  • Serve hot.


Calories: 141kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 191mg | Potassium: 226mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2949IU | Vitamin C: 10mg | Calcium: 22mg | Iron: 1mg
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Soups
Cuisine: Gluten-free, Nut-free

Leave a comment

Your email address will not be published. Required fields are marked *

Rate the Recipe!


  1. Hemant says:

    Can you post Dal Khichadi recipe restaurant style please

  2. Jhuls | The Not So Creative Cook says:

    I love a good bowl of soup and corn soup is one of my favorites! This sounds really good! 🙂

  3. Juilianna says:

    Yum, this is a perfect meal for the chilly weather many of us are experiencing! The buns look awesome too! Thanks so much for sharing with us at FF! 😀

  4. Mila says:

    I love cooking and eating soups, and yours is great for cold season! And more cheese and spring onions please! 🙂

    • RK says:

      Thanks for stopping by Mila! Glad you liked the soup recipe and yes I am totally in for more cheese and spring onions. 🙂

  5. studentsim says:

    Hi Ruchi: I have a party to host this weekend and your resources and tips/tricks are proving to be so resourceful. Really appreciate the sincerity of your efforts.
    For this mexican corn soup, i was thinking of using a slow cooker to manage my time like you mentioned in the text above the recipe. Did you saute the veggies on stove top and then transfer to slow cooker? Thank you!

  6. Dee Borthwick says:

    Can’t find cream of corn. Can I just chop up corn in a tin and mix it with the water in the tin to give me cream of corn. Thank you.

  7. Ankita says:

    5 stars
    Best corn soup ever! I’m a lover of fresh corn and this was the best side dish for a “cool” winter day. Tasted like restaurant-style.

  8. Madeline lee says:

    5 stars
    Great soup. Easy to make but I did make modifications. 4 cups of broth is not enough for my soup loving family. I used chicken broth. Roughly 8 cups broth 2 cups water. I might have added one additional Tbls of cilantro but you might want to taste before adding. One small jalapeno and three scallions was just right for 10 cups broth. I used fresh mushrooms and added sliced water chestnuts. I tried a cup without lime juice and one with. I preferred without lime juice. Do the zest just no extra juice. Simple and tasty.