Creamy Corn Soup

Corn Soup

This creamy, velvety, very flavorful corn soup has a nice subtle kick from the addition of cayenne pepper.

Creamy Corn Soup
Prep and Cool time
Cook time
Total time
Recipe type: Soup, Gluten-Free, Vegetarian
Yield: 6 servings
  • ½ cup plain Greek yogurt
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 teaspoons kosher salt, divided
  • 1 tablespoon minced garlic
  • ⅛ teaspoon cayenne pepper
  • 1 lb. frozen corn kernels (use organic to minimize GMO exposure)
  • 4 cups reduced-sodium vegetable broth
  • ¼ cup chopped chives for garnish
  1. Measure out your yogurt and leave it on the counter to warm up a bit.
  2. In a large, deep saucepan, heat the olive oil over medium-high heat, about 2 minutes. Add the onion and 1 teaspoon kosher salt. Cook, stirring, until onion is soft, about 3 minutes.
  3. Add the garlic and cayenne and cook 1 minute, stirring. Add corn and sauté, stirring, until no longer frozen, about 1 minute.
  4. Add the broth. Bring to a boil, then lower heat to medium-low and simmer, stirring occasionally, 20 minutes.
  5. Meanwhile, whisk together the yogurt with the remaining teaspoon of kosher salt.
  6. Transfer the soup to your food processor in several batches and puree, reserving 1 cup not pureed to allow for a slightly chunky texture.
  7. Transfer the pureed soup back to the pot. Heat over medium heat until heated through.
  8. Off heat, whisk in the yogurt. Divide among six bowls, garnish with chives and serve.
Nutrition Per Serving
Serving size: 1 cup; Calories: 129; Fat: 3g; Carbohydrates: 23g; Sugar: 5g; Sodium: 477mg; Fiber: 3g; Protein: 5g

Corn Soup

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