Creamy Roasted Corn Soup

A velvety, golden corn soup with a delicate balance of sweetness from fresh corn and earthy undertones, finished with crispy homemade croutons.

Ingredients

• 4 cups fresh yellow corn kernels
• 1 white onion
• 1 white sweet potato
• 50 g butter
• 1 sprig fresh thyme
• 100 ml light cream or coconut milk
• 1 cup bread cubes
• to taste sea salt
• to taste freshly ground black pepper

Instructions

1. 1Cut the corn kernels

   

   Stand the raw yellow corn upright on a wooden cutting board and use a large knife to carefully slice the kernels off the cob.

   Tip: Cut as close to the cob as possible to yield the most corn, but avoid cutting into the tough core.
2. 2Dice the onion

   

   Place the raw white onion on the wooden cutting board and use a knife to dice it into small, uniform pieces.

   Tip: Keep the diced pieces roughly the same size so they cook evenly in the pot.
3. 3Melt the butter

   

   Place a square of butter into a large white pot over low heat. Allow it to melt completely across the bottom of the pot, creating the base for the soup.

   Tip: Keep the heat low to ensure the butter melts slowly without browning or burning.
4. 4Sauté the onions

   

   Add the diced white onion to the pot with the melted butter. Use a wooden spoon to stir and sauté the onions until they become soft and translucent.

   Tip: Stir continuously to prevent the onions from sticking to the bottom and ensure they cook evenly.
5. 5Add corn kernels

   

   Once the diced onions are sautéed and soft, add the fresh corn kernels into the pot. Stir them together with the onions to combine.

   Tip: Fresh corn kernels provide the best sweetness and texture for the soup.
6. 6Add sweet potato

   

   Add diced chunks of raw white sweet potato to the pot with the corn and onions. Stir the mixture thoroughly to ensure even distribution of the ingredients.

   Tip: Adding sweet potato helps thicken the soup and adds a subtle natural sweetness.
7. 7Season the vegetables

   

   Season the vegetable mixture in the pot by grinding fresh black pepper over it. Add sea salt as well to enhance the natural flavors of the corn and sweet potato.

   Tip: Freshly ground pepper offers a more vibrant aroma than pre-ground pepper.
8. 8Simmer with herbs

   

   Pour enough water into the pot to cover the vegetables. Add a fresh sprig of thyme, cover the pot, and let the mixture simmer for 15 to 20 minutes until everything is tender.

   Tip: Using water keeps the corn flavor pure, though vegetable broth can be used for more depth.
9. 9Remove the thyme

   

   Once the vegetables are cooked, use a pair of metal tongs to carefully remove and discard the sprig of thyme from the pot before blending.

   Tip: Removing the stem ensures the soup remains smooth after blending.
10. 10Puree the soup

    

    Once the vegetables are fully cooked and tender, remove the thyme sprig. Use an immersion blender to puree the corn and sweet potato mixture directly in the pot until it reaches a smooth and creamy consistency.

    Tip: If you prefer an even finer texture, you can pass the blended soup through a fine mesh strainer before proceeding.
11. 11Stir in the cream

    

    Pour the light cream or coconut milk into the pureed soup. Stir continuously until the cream is fully incorporated, creating a rich and velvety texture.

    Tip: Keep the heat on low when adding dairy to prevent it from separating or curdling.
12. 12Toast the croutons

    

    Place small cubes of bread into a dry pan over medium heat. Toss them occasionally and toast until they are golden brown and crispy on all sides.

    Tip: For extra flavor, you can add a small amount of butter or olive oil to the pan before tossing the bread cubes.
13. 13Portion the soup

    

    Carefully ladle the warm, creamy corn soup into your serving bowls, filling them generously.

    Tip: Warm your serving bowls beforehand to keep the soup hot for longer.
14. 14Garnish and serve

    

    Top each bowl of soup with a handful of the toasted bread cubes and some reserved cooked corn kernels. Finish the dish with a decorative drizzle of light cream before serving.

    Tip: A light sprinkle of freshly ground black pepper or chopped parsley makes an excellent final touch.

Storage & Reheating

Burn It Off

Frequently Asked Questions