Light, luscious and loaded with peak-season flavor, this sweet corn soup is a simple summer comfort. Whether you simmer it on the stove or whip it up in an Instant Pot, every spoonful delivers creamy goodness without any dairy—just fresh veggies, herbs and a hint of lime to keep things zesty. It just could be summer’s sweetest soup.
Sweet Corn Soup
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Ingredients
- 2 Tbsp. olive oil
- 1 medium onion chopped
- 2 or 3 cloves garlic minced
- 1 tsp. dried thyme leaf
- 1/2 cup chopped celery
- 2 medium potatoes peeled and chopped
- 3 cups vegetable broth
- 2 tsp. salt or to taste
- Ground black pepper to taste
- 3 cups corn fresh or frozen
- Juice of 1/2 lime or to taste
- Fresh cilantro chopped, for garnish
Instructions
Stovetop
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In large pot over medium heat, heat olive oil. Add onion and pinch of salt. Sauté 6–8 minutes until softened. Stir in garlic, thyme and celery; cook another 2–3 minutes.
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To pot, add chopped potatoes, vegetable broth, salt and pepper. Bring to boil, then reduce heat and simmer uncovered 15–20 minutes, or until potatoes are tender.
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Stir in corn and simmer 4–5 minutes to heat through.
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Use immersion blender to blend a portion of the soup for a creamy texture. Can also carefully transfer 2 cups soup to standing blender and return it to pot.
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Stir in lime juice. Taste and adjust seasoning. Serve hot, garnished with cilantro.
Instant Pot
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Turn pot on to sauté setting. Heat olive oil, then add onion and pinch salt. Sauté 6–8 minutes, until softened. Add garlic, thyme and celery; cook another minute.
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Add potatoes, vegetable broth, salt and pepper. Cancel sauté mode. Close lid, set valve to sealing, and pressure cook on high 5 minutes. Quick release pressure once done.
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Turn on sauté mode again. Stir in corn and cook 4–5 minutes until heated through.
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Use immersion blender to partially blend soup directly in pot, or blend a portion separately and stir it back in.
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Stir in lime juice, adjust seasoning to taste and serve hot, garnished with cilantro.
Notes
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