Roasted Corn Soup
Savor the smoky-sweet flavors of this creamy Roasted Corn Soup, a truly comforting bowl of goodness that's perfect for any season. Fresh corn on the cob is roasted to golden perfection, infusing the dish with a subtle charred flavor that elevates every spoonful. Blended with aromatic sautéed onions, garlic, earthy cumin, and a touch of smoked paprika, this velvety soup gets its silky texture from a splash of heavy cream. A squeeze of lime juice and a sprinkle of cilantro add a refreshing brightness, making it both indulgent and balanced. Ideal for weeknight dinners or impressing guests, this easy-to-make soup is a wholesome way to put seasonal corn to delicious use. Serve warm with a crusty slice of bread or alongside a crisp salad for a meal that's as nourishing as it is satisfying. Keywords: roasted corn soup, creamy corn soup, smoked paprika recipes, seasonal corn recipes, vegetarian soup.
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Recipe Information
Ingredients
- 5 ears fresh corn on the cob
- 3 tablespoons olive oil
- 1 large yellow onion
- 3 garlic cloves
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice
- 2 tablespoons cilantro
Instructions
Preheat your oven to 400°F (200°C).
Shuck the corn and place the ears on a baking sheet lined with parchment paper. Drizzle 2 tablespoons of olive oil over the corn and rub it evenly to coat.
Roast the corn in the oven for 20-25 minutes, turning occasionally, until golden brown and slightly charred. Remove from the oven and let cool.
Once cooled, cut the kernels off the cobs using a sharp knife. Set the kernels aside and reserve the cobs.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 4-5 minutes, until softened.
Add the minced garlic and cook for 1 minute, stirring frequently.
Stir in the roasted corn kernels (reserving about 1/4 cup for garnish), ground cumin, smoked paprika, salt, and black pepper.
Pour in the vegetable broth and add the reserved corn cobs to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes to infuse the flavors.
Remove the cobs from the pot and discard them. Use an immersion blender to purée the soup until smooth (or transfer the mixture to a blender in batches).
Stir in the heavy cream and lime juice, and adjust seasoning to taste.
Ladle the soup into bowls, garnish with the reserved roasted corn, chopped cilantro, and an extra sprinkle of paprika if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1087 mg | 47% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 6.6 g | 23% | |
| Total Sugars | 13.1 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 832 mg | 18% | |
*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.
