Low Fat Sweet Corn Soup
Warm, comforting, and incredibly nutritious, this Low Fat Sweet Corn Soup is a lighter take on a classic favorite. Packed with the natural sweetness of tender corn kernels and the vibrant flavor of finely chopped vegetables like carrots, celery, and onion, this soup is a wholesome choice for your family dinner table. The blend of low-sodium vegetable broth and low-fat milk creates a creamy, guilt-free base, while a touch of cornstarch ensures just the right thickness. Ready in under 35 minutes, this simple yet satisfying recipe is perfect for a quick lunch or dinner. Garnished with fresh parsley and seasoned with black pepper, each bowl bursts with freshness and flavor. Whether you're looking for a low-fat soup recipe, a healthy sweet corn soup, or a vegetarian meal, this dish is sure to become a go-to favorite for its ease and heartwarming taste.
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Recipe Information
Ingredients
- 2 cups sweet corn kernels
- 3 cups low-sodium vegetable broth
- 1 medium (finely chopped) onion
- 2 cloves (minced) garlic
- 1 medium (finely chopped) carrot
- 1 stalk (finely chopped) celery
- 0.5 cup low-fat milk
- 1 tablespoon cornstarch
- 0.5 teaspoon black pepper
- 0.5 teaspoon (adjust to taste) salt
- 1 tablespoon (finely chopped, for garnish) fresh parsley
- 1 teaspoon olive oil
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for 4–5 minutes until the vegetables are softened and fragrant.
Add the sweet corn kernels to the pot and stir well to combine with the vegetables.
Pour in the low-sodium vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes, allowing the flavors to meld.
Once the soup has simmered, carefully transfer half of the soup to a blender. Blend until smooth and creamy, then return the blended portion back to the pot. Alternatively, use an immersion blender to partially puree the soup directly in the pot, leaving some corn and vegetables intact for texture.
In a small bowl, whisk the cornstarch with the low-fat milk until completely dissolved and smooth. Slowly pour this mixture into the soup while stirring continuously.
Simmer the soup for an additional 5–7 minutes until it thickens slightly. Add salt and black pepper to taste.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot and enjoy your low-fat sweet corn soup!
Nutrition Facts
Calories |
708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 1774 mg | 77% | |
| Total Carbohydrate | 121.1 g | 44% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 43.0 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 266 mg | 20% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 2174 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
