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Two square white bowls with corn soup and toppings on a table with roasted corn and a wooden spoon.

Creamy Roasted Corn Soup

LindySez
This Creamy Roasted Corn Soup gets incredible corn flavor from roasted fresh corn, canned corn, and homemade corn broth, with just enough cream for a silky finish.
4.67 from 3 votes
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Prep Time 30 minutes
Cook Time 30 minutes
20 minutes
Total Time 1 hour 20 minutes
Course Soups, Stews & Chili
Cuisine American
Servings 6 servings
Calories 182 kcal

Equipment

Ingredients
  

  • 4 ears fresh corn, kernels removed (about 4 cups) cobs reserved
  • 1 tablespoon extra virgin olive oil divided
  • 1 tablespoon unsalted butter
  • ½ cup chopped yellow onion
  • 6 cloves garlic minced
  • ½ Anaheim chili seeded and chopped
  • 1 teaspoon minced jalapeno or Serrano or to taste
  • 1 small russet potato, peeled and cubed
  • 1 (7-ounce can) corn, drained
  • 2 cups chicken stock preferably homemade or low-salt
  • 2 cups corn broth see instructions
  • 2 tablespoons heavy cream optional
  • ½ teaspoon ground cumin or to taste
  • Kosher salt and freshly ground pepper to taste

Garnish

  • 1 roma tomato seeded and finely diced
  • 2 green onions thinly sliced
  • ½ cup avocado diced
  • ½ cup reserved roasted corn

Instructions
 

  • Step 1: Heat oven to 400º F. Toss corn kernels with 1 teaspoon olive oil. Spred on a foil-lined cooking sheet and roast for 20 to 25 minutes, stirring occasionally, until lightly browned. Reserve ½ cup for garnish.
    Step 2: Meanwhile, place the corn cobs in a saucepan with about 4 cups of lightly salted water. Bring to a simmer and cook for 20 minutes, then remove from the heat and let steep for another 20 minutes. Strain and reserve the broth.
    Step 3: Heat the remaining oil and butter in a large soup pot over medium heat. Cook the onion and chilies until softened. Add the garlic and cook for about 30 seconds.
    Step 4: Add the potato, roasted corn, (except the reserved garnish), canned corn, chicken stock, and corn broth. Bring to a simmer and cook for 20 to 25 minutes, or until the potatoes are tender.
    Step 5: Transfer the solids to a blender with enough broth to blend smoothly. Puree until very smooth.
    Step 6: Press the puree through a fine-mesh sieve back into the soup pot discarding the tough corn solids,
    Step 7: Return the soup to a gentle simmer. Stir in the cumin and optional cream. Taste and adjust the seasonings with salt and pepper.
    Step 8: Serve garnished with reserved roasted corn, diced tomato, avocado, and green onion.

Notes

For the smoothest soup don't skip straining: Corn skins don't fully puree, and the sieve removes any grit. 
Vegetarian: Replace chicken stock with additional corn broth or water. Vegetable broth will overwhelm the corn flavor. 
Make Ahead: This soup tastes even better after a day in the refrigerator. Thin with reserved corn broth, chicken stock, or water, when reheating. 
Freeze: Freeze with or without cream. If frozen after adding cream, reheat gently and whisk well, or briefly blend with an immersion blender if needed to restore its silky texture. 

Nutrition

Serving: 1 cupCalories: 182kcalCarbohydrates: 22gProtein: 7gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 6gCholesterol: 12mgSodium: 209mgFiber: 3g
Keyword corn broth, corn soup, first course soup, summertime soup
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