Whole30 Creamy Corn Soup

Nutriscore Rating: 72/100

Indulge in the velvety, nourishing goodness of Whole30 Creamy Corn Soup—a wholesome twist on a comfort food classic. Bursting with the natural sweetness of fresh or frozen corn and the savory depth of sautéed onions, garlic, and aromatic thyme, this dairy-free soup is enriched with creamy coconut milk for an irresistible texture. Packed with vibrant veggies like carrots and celery, it’s simmered to perfection in flavorful vegetable stock and blended to a luscious consistency. Finished with a dash of zesty lemon juice and a sprinkle of fresh parsley, this quick and easy recipe is ready in under 45 minutes, making it a perfect weeknight delight for anyone following the Whole30 program or simply in search of a healthful, satisfying meal.

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 4 cups corn kernels, fresh or frozen
• 4 cups vegetable stock
• 1 cup coconut milk
• 1 bay leaf
• 1 teaspoon fresh thyme leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

📝 Instructions

12 steps

1. Heat the olive oil in a large pot over medium heat.

2. Add the diced onion and sauté until translucent, about 5 minutes.

3. Stir in the minced garlic, diced celery, and diced carrots, cooking for an additional 3 minutes until they begin to soften.

4. Add the corn kernels to the pot and stir to combine.

5. Pour in the vegetable stock, ensuring that the vegetables are completely covered.

6. Add the bay leaf and thyme leaves, then season with salt and black pepper.

7. Bring the mixture to a boil, then reduce the heat to low and let simmer uncovered for 20 minutes.

8. Remove the bay leaf from the soup.

9. Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of the soup.

10. Stir in the coconut milk and let it heat through for about 2 minutes.

11. Add the lemon juice and taste; adjust seasoning if necessary.

12. Serve hot, garnished with chopped fresh parsley.

Nutrition Facts

1 serving (401.6g)

Calories		237
% Daily Value*
Total Fat		7.2 g	9%
	Saturated Fat	1.2 g	6%
	Polyunsaturated Fat	0.4 g
Cholesterol		0 mg	0%
Sodium		762 mg	33%
Total Carbohydrate		40.6 g	15%
	Dietary Fiber	6.4 g	23%
	Total Sugars	14.9 g
Protein		7.2 g	14%
Vitamin D		0.0 mcg	0%
Calcium		61 mg	5%
Iron		1.6 mg	9%
Potassium		841 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.

Source of Calories

Fat: 399 cal (25.8%%)

Protein: 172 cal (11.2%%)

Carbs: 976 cal (63.0%%)