Vegetable Corn Soup

ByDassana Amit Updated on
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What if you have a recipe that has the goodness of corn as well as an assortment of other vegetables too? Isn’t it a win-win situation? So, here’s my recipe of Vegetable Corn Soup that is sweet, creamy and made with veggies and corn kernels. It is also a very simple Soup Recipe. So, you can prepare this and enjoy with your loved ones, especially on rainy days or chilly winter nights. Comforting and satisfying at the same time.

About Vegetable Corn Soup

Got some corn and veggies at home? Want to make something filling and delish, yet not something typical with them?

This Vegetable Corn Soup is the perfect recipe for you then. Lovely flavors simmered into a thickish, creamy soup (without the addition of cream) is all that you want, to satisfy your tastebuds.

vegetable corn soup served in a bowl with text layover.

You can add vegetables of your choice or what you have in the kitchen. Or make the soup completely without any veggies.

So, if you don’t plan to add vegetables in this soup, then you can also check this recipe of Corn Soup with a different texture and consistency, but equally tasty.

In this Corn Vegetable Soup, the creaminess and sweetness come from the corn kernels. You can also make this soup from tinned corn kernels. But fresh corn is the best. There is no thickener like cornstarch (cornflour) or cream added.

I have used milk in this recipe of Vegetable Corn Soup as it makes the soup rich. However, for a less rich version, you can also use water or vegetable stock instead of milk.

Sugar and black pepper can be added as per your likings. You can even skip the sweetener altogether.

Serve Corn Vegetable Soup plain or with some toasted bread. Both adults as well as kids will like this soup. The soup can also be served to toddlers.

If you love mix vegetable based soups, check out this healthy Vegetable Soup that is made with colorful veggies, mushrooms and bean sprouts.

How to make Vegetable Corn Soup

Preparation

1. First, steam or boil 2 medium corn cobs till the kernels are tender. You can steam them in a pressure cooker, steamer or electric cooker until the corn cobs are cooked well with tender cooked kernels.

Add water as required while cooking or steaming the corn cobs. Note that you could also use canned corn or frozen corn kernels to make this recipe.

For canned corn, if they are cooked, you don’t need to cook them. Simply blend them in a blender to a smooth puree.

For frozen corn kernels that are uncooked, you will need to steam or boil them in a pot/pan or an Instant Pot adding water as needed.

boiled or steamed corn cobs for making vegetable corn soup.

2. Then, carefully slice off the corn kernels with a knife. Keep about 3 tablespoons of the corn kernels aside.

corn kernels scraped off from boiled corn cobs.

Make Corn Puree

3. Collect the remaining corn kernels in a blender or grinder jar. Add ½ tablespoon sugar.

corn kernels and sugar added in a grinder jar.

4. Add milk.

Here, I blended some corn with half of the milk and added the remaining milk later.

Overall 1½ cups milk needs to be added in the recipe. So add about ¾ cup of milk while blending the corn kernels.

milk added to grinder jar.

5. Blend to a fine puree. Set aside.

corn puree made for vegetable corn soup.

Sauté Vegetables

6. Melt 1 tablespoon butter in a pan or saucepan.

melted butter in a saucepan.

7. Add the vegetables:

  • 4 tablespoons finely chopped carrots
  • 2 tablespoons French beans
  • 2 tablespoons finely chopped onions
  • 2 to 3 tablespoons chopped capsicum or bell pepper

Spring onions or scallions can also be added instead of onions.

finely chopped vegetables added to pan.

8. Stir and sauté the vegetables on low to medium heat for 7 to 8 minutes. Then, add 1 tablespoon finely chopped celery and sauté for a minute.

Skip the celery, if you do not have it.

sautéing vegetables and adding finely chopped celery to them.

Make Vegetable Corn Soup

9. Now, add the prepared corn puree. Stir and sauté for a minute.

prepared corn puree added to the vegetables.

10. Add ¾ cup milk.

milk added to pan.

11. Next, add 1½ cups water.

water added to soup mixture in pan.

12. Using a wired whisk or spatula, stir the mixture very well. Be careful that while mixing, the soup does not splutter.

stirring the soup mixture.

13. On low heat, let the soup come to a gentle heat. Don’t overheat or boil.

cooking vegetable corn soup.

14. Lastly, add salt.

adding salt to vegetable corn soup.

15. Then, add ½ teaspoon black pepper powder. Stir and turn off the heat.

adding black pepper powder to vegetable corn soup.

16. Stir and add the reserved corn kernels.

reserved corn kernels added to cooked soup.

17. Stir again and serve Vegetable Corn Soup in bowls. You can garnish it with some celery, spring onion greens or even grated cheddar cheese.

vegetable corn soup garnished with corn kernels and chopped spring onion greens and served in a bowl with a soup spoon inside it.

Step by Step Photo Guide Above

creamy corn vegetable soup recipe, sweet corn soup recipe with veggies

Vegetable Corn Soup

Author: Dassana Amit
4.67 from 9 votes
My recipe of Vegetable Corn Soup is sweet, creamy and made with vegetables, milk, seasonings and corn kernels. It is also a very simple soup recipe, that you can prepare and enjoy with your loved ones. Comforting and satisfying at the same time.
Print Rate
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings4
CourseStarters
DietVegetarian
CuisineAmerican, World

Ingredients

Main ingredients

  • 2 cups corn kernels or 2 medium corn cobs
  • 1.5 cups milk – at room temperature, divided
  • 1.5 cups water or add as required
  • 2 tablespoons onions – finely chopped, or spring onion whites (scallions)
  • 4 tablespoon carrots – finely chopped
  • 2 tablespoons french beans – finely chopped
  • 2 to 3 tablespoons capsicum – chopped, any colored bell pepper
  • 1 teaspoon celery – finely chopped, optional
  • ½ teaspoon black pepper powder or freshly crushed black pepper or add as required
  • ½ tablespoon sugar or as required; you can skip the sugar if you prefer
  • 1 tablespoon Butter salted or unsalted (if adding salted butter then keep a check when adding salt)
  • salt as required

For garnishing soup

  • 1 tablespoon celery – finely chopped or 1 to 2 tablespoons spring onions greens or coriander leaves (cilantro)
  • grated cheddar cheese – optional, as required

Instructions

Preparation

  • First steam or boil fresh corn cobs until the kernels are tender and cooked well. You can steam them in a pressure cooker, steamer or electric cooker.
  • Then scrape off the corn kernels with a knife. Reserve about 3 tablespoons of the corn kernels aside.
  • Collect the remaining corn kernels in a blender or grinder. Add sugar and ¾ cup of the milk.
  • Blend to a fine puree. Set this corn puree aside.

Making corn vegetable soup

  • Melt butter in a pan or saucepan. Add the finely chopped veggies – carrots, french beans, capsicum & onions.
  • Stir and sauté the veggies for 7 to 8 minutes on a low to medium heat.
  • Next add celery and sauté for a minute.
  • Now add the prepared corn puree. Mix and sauté for a minute.
  • Add the remaining ¾ cup of milk and add 1½ cups of water. Using a wired whisk or a spatula stir the mixture thoroughly.
  • On a low heat let the soup come to a gentle heat. Don't overheat or boil.
  • Lastly add salt and black pepper. Stir and turn off the heat. Add the reserved 3 tablespoons of the steamed corn kernels in the Vegetable Corn Soup.
  • Stir again and serve the Corn Vegetable Soup in bowls. You can garnish with some celery, spring onion greens, coriander leaves or even some grated cheddar cheese.

Notes

  • The soup tastes best with fresh, tender and juicy corn. However, you can opt to use canned corn or frozen corn kernels. If the frozen corn kernels are raw, then steam or cook them in a pan or the Instant Pot.
  • You could add your choice of seasoning and spices. I usually keep it to the basic seasonings of salt and pepper. But you could add a bit of cayenne pepper or red chili powder and even a pinch of nutmeg powder. 
  • The vegetables that you can add here are carrots, green peas, french peas, bell peppers, broccoli and cabbage.
  • The recipe can be scaled up to make for more servings.

Nutrition

Calories: 152kcal | Carbohydrates: 20g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 512mg | Potassium: 329mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2845IU | Vitamin B1 (Thiamine): 0.1mg | Vitamin B2 (Riboflavin): 0.2mg | Vitamin B3 (Niacin): 1mg | Vitamin B6: 0.1mg | Vitamin B12: 1µg | Vitamin C: 4mg | Vitamin D: 1µg | Vitamin E: 0.3mg | Vitamin K: 7µg | Calcium: 130mg | Vitamin B9 (Folate): 38µg | Iron: 0.4mg | Magnesium: 28mg | Phosphorus: 142mg | Zinc: 1mg

This Vegetable Corn Soup from the archives was first published on December 2014. It has been updated and republished on June 2024.

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Dassana Amit

I am Dassana Amit, a vegetarian chef and baker with decades of experience, professionally trained in Indian and continental cooking and baking. I’m also a certified pastry chef, trained at Le Cordon Bleu in plant-based patisserie. For over 16 years, I’ve shared trusted, strictly vegetarian recipes with step-by-step photos, expert tips, and practical guidance. Bringing together tradition, technique, and a love for honest, soulful vegetarian cooking.

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30 Comments

  1. Another excellent soup. In the end just added some cream for a richer creamier texture. Was a hit. Thank you so much.5 stars

    Reply

  2. So lovely, i have tried this soup, it really tastes good.
    Can you please add a recipe of rajasthani raab.5 stars

    Reply

    1. thanks sananda for the feedback on the soup. i will be adding rajasthani raab recipe. in fact wanted to make it from a long time. let the winters set in, i will add the recipe.

      Reply

  4. Cornstarch Dalna jaroori h.because my son is wheat allergic.soup ko gaada krne k liye kuch or bata do

    Reply

  5. Dear Dassana,

    This was the first recipe I tried from your site a few days ago. It was easy to make and relished by the family. Thanks ☺5 stars

    Reply

  6. I just ate this for lunch along with toasted bread. It is delicious. Thanks for the great recipe. 🙂5 stars

    Reply

  9. I tried out the recipe. It came out super delicious and yummy. It’s my.parent’s favourite soup. Thank you so much.5 stars

    Reply