Corn soup (vegan or not)

Corn soup is one of the recipes I make when I'm in the mood for something light, quick, and with readily available ingredients. I usually cook it in spring or summer, especially when I find good sweet corn in a jar or can. I also like to use green onions, and the texture of the corn puree mixed with milk always gives it a pleasant consistency. If I'm fasting or have vegetarian guests, I can easily adapt the recipe.

Quick Info

Total time: about 30 minutes
Servings: 4 hearty portions
Difficulty: easy
Recipe type: cream soup, vegan or with dairy/bacon (as preferred)

Ingredients

500 g cooked corn, well drained (can be canned or jarred)
1 bunch of green onions
150 g diced tomatoes in their juice
50 g butter or, for the vegan version, sunflower oil
150 ml cow's milk, liquid cream, or soy milk
salt
pepper

For serving:
plain croutons
finely chopped green onions
crispy bacon (optional, for the non-vegetarian version)

Preparation Method

1. Half of the corn (250 g) is placed in a blender along with the milk or soy milk. Blend until it becomes a creamy, smooth paste. The consistency may vary depending on the blender, but it doesn't have to be perfectly smooth.
2. In a medium pot, melt the butter (or heat the oil if making the vegan soup). Add the chopped green onions and the diced tomatoes with their juice. Sauté over medium heat for 3-4 minutes, stirring to prevent sticking.
3. Add the remaining corn kernels and the corn puree from the blender. Mix well.
4. Pour in 300-400 ml of water (or clear vegetable broth, if available). If you want a thinner consistency, add more liquid. Season with salt and pepper.
5. Let the soup simmer for a few minutes, about 5-10 minutes. Taste a few times and adjust to your liking, especially the salt.
6. Turn off the heat and serve hot, topped with croutons and chopped green onions. For the non-vegan version, you can add crispy bacon when serving.

Why I Make This Recipe Often

It's quick, I use ingredients that are available year-round, and it's easy to adapt. It works well when I have guests with various dietary preferences. I don't end up with a lot of dirty dishes, and the taste is mild and pleasant.

Tips and Variations

Tips

Mix the corn puree with the milk before adding it to the soup – it incorporates better and doesn't clump.
If using canned corn, choose one without added sugar and rinse it well.
For a richer flavor, you can use clear vegetable broth instead of water.
Always taste and adjust the salt, especially when serving with bacon.

Substitutions

Butter can easily be replaced with sunflower oil if you want a vegan recipe.
Milk can be plant-based (soy or almond, but soy has a texture more similar to cow's milk). Liquid cream also works.
Green onions can be replaced with finely chopped yellow onion if you have nothing else on hand.
Bacon is completely optional – the soup is tasty even without it.

Variations

You can add a small potato, boiled separately and mashed, for a denser texture.
If you enjoy the flavor, add a teaspoon of chopped parsley at the end.
For extra freshness, a little lemon juice can be added when serving, but it's not mandatory.

Serving Ideas

The simplest way is with croutons, but it also pairs well with fresh bread.
If serving the soup for lunch, you can add a bit of crispy bacon on top if it's not a vegan meal.
Finely chopped green onions added at the end give a fresh touch.

Frequently Asked Questions

1. Can I use frozen corn?
Yes, frozen corn works. Boil it briefly and drain it well before using.

2. Can the soup be made without a blender?
If you don't have a blender, you can mash the corn with a fork or an immersion blender, but the texture won't be as smooth.

3. What can I use instead of diced tomatoes in their juice?
You can use fresh tomatoes diced, but you might want to peel them first. If you don't have any tomatoes, you can skip them, but the soup will be less flavorful.

4. Can I freeze corn soup?
I do not recommend freezing, as the texture changes and the milk may separate. It's better to keep it in the fridge and consume it within 1-2 days.

5. Which plant-based milk works best?
Soy milk, because it doesn't alter the taste and texture as almond or oat milk might.

Nutritional Values

Approximately, one serving of this soup (without bacon and croutons) has around 180-220 kcal, with 5-7 g of protein, 8-10 g of fat (if you use butter or cream), and about 25-30 g of carbohydrates. It's a filling soup, rich in B vitamins, vitamin E, and minerals like iron and magnesium. Values may vary depending on the type of milk used and whether you add bacon or cream.

Storage and Reheating

Corn soup can be stored in the refrigerator in a covered container for up to 2 days. When reheating, warm it over low heat and stir frequently to keep the soup creamy. If it has thickened too much, you can add a little milk or water. I do not recommend freezing, as the texture changes. It tastes best fresh.

Preparation method: Blend half of the corn with the milk in a blender until it becomes a golden paste. In a smaller pot, melt the butter or heat the oil, add the chopped onion and tomatoes, and sauté for a few minutes. Add the whole corn and the puree. Mix and pour in 300-400 ml of water. To give it a more savory flavor, you can replace the water with vegetable broth. Season with salt and pepper. Taste 3-4-5 times with different spoons. :) Let it boil a few times and then close it. Serve the soup hot in deep bowls, with croutons and garnished with finely chopped green onion. Enjoy your sweet and creamy soup!

 Ingredients: Ingredients for 4 generous servings: 500 g boiled corn, drained 1 bunch of green onions 150 g diced tomatoes in juice 50 g butter or oil 150 ml cow's milk, liquid cream or soy milk salt and pepper For serving: croutons, green onions, and fried bacon (optional)

 Tags:  corn soup