Sweet Corn Soup

4.89 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

Cook: 20

Total: 30

Course: Soups

Cuisine: Gluten-free, Nut-free

Servings:

Calories: 141kcal

Author: Ruchi

Ingredients

1½ 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
2½ 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

US Customary - Metric

Instructions

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.

Video

Notes

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.

Nutrition