Creamy sweetcorn soup
A creamy and comforting soup, blended to velvety perfection. Simple to make and full of flavour - ideal for a light lunch or elegant starter.
Updated : 15 October, 2025
Easy
About 20 min.
Ingredients
2 tablespoon
Olive oil
50 grams
Butter
1
Garlic
1
Onion
150 grams
Potato
200 grams
Corn
600 milliliters
Vegetable broth
50 milliliters
Heavy cream
to taste
Salt
to taste
Ground black pepper
1 teaspoon
Chives
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat the olive oil and butter together in a frying pan over medium heat. Once the butter has melted, add the crushed garlic, finely sliced onion, and cubed potato, then sauté for five minutes, until softened.
Step 2
Add the sweetcorn to the pan and cook for another two minutes, stirring occasionally.
Step 3
Pour in the stock and bring the mixture to the boil. Reduce the heat and let it simmer for five minutes, or until the potato is tender.
Step 4
Stir in the cream and season to taste with salt and freshly ground black pepper. Transfer the soup to a food processor and blend until smooth and creamy.
Step 5
To serve, ladle the soup into a warm bowl and finish with a sprinkle of chopped chives for garnish.