Creamy Corn Soup

 

This is the kind of soup that feels like late-summer slowly giving way to fall; it's simple, comforting, and subtly so. Sweet corn does most of the heavy lifting here, with potatoes adding body and garlic giving everything depth. Finished with a drizzle of lemon olive oil, roasted corn, and a sprinkle of fresh chives. This soup is humble but lovely.

Ingredients

• 1 medium onion, finely chopped

• 5-6 fresh corn cobs, kernels removed (reserve one for roasting)

• 4–5 cloves garlic, minced

• 2 medium potatoes, peeled and diced

• 1 medium carrot, peeled and diced

• Olive oil 

• Salt and freshly ground pepper

• Vegetable or chicken broth (enough to cover vegetables)

To finish

• Lemon-infused olive oil, for drizzling

• Roasted corn kernels (from the reserved cob)

Method

1. Build the base
   Heat a generous drizzle of olive oil in a heavy-bottomed pot over medium heat. Add the onion and a pinch of salt. Cook gently until soft and translucent, about 5–7 minutes. Stir in the garlic and cook for about 30 seconds, just until fragrant — don’t let it brown.

2. Layer the vegetables
   Add the potatoes, carrot, and corn kernels (except the reserved cob). Stir to coat everything in the oil.

3. Simmer
   Pour in enough vegetable broth or chicken broth to cover the vegetables. Bring to a gentle boil, then reduce the heat and simmer for 20–25 minutes, until everything is very tender.

4. Blend
   Using an immersion blender (or carefully transferring to a blender), purée the soup until smooth. Adjust consistency with a little extra liquid if needed. Season well with salt and pepper.

5. Roast the corn
   While the soup simmers, brush the reserved corn cob with olive oil and roast in a hot oven (425°F / 220°C) or grill until lightly charred. Cut off the kernels once cool.

Serve
Ladle the soup into bowls. Top with roasted corn and finish with a drizzle of lemon olive oil.