Cream of Corn Soup

This cream of corn soup made with corn, shallots, vegetable broth, cream, and cayenne is a rich, creamy, and family-pleasing vegetarian soup.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 362 Calories

Ingredients

• 3 tablespoons olive oil
• 1 pinch cayenne pepper, or to taste
• sea salt to taste
• 2 cups canned whole kernel corn, drained
• 3 medium shallots, minced
• 0.75 cup heavy cream
• 3.25 cups vegetable broth
• 0.125 teaspoon chili oil, or to taste

Recipe Instructions

Step 1

Remove 6 tablespoons of corn from the soup and set aside.

Step 2

Heat olive oil in a pot over medium-high heat. Sauté corn and shallots in the hot oil until soft, about 5 minutes. Add vegetable broth and cream, reduce heat to low, and cook for 20 minutes.

Step 3

Puree soup in an electric blender or by using an immersion blender; pass through a sieve back into the pot.

Step 4

Season soup with cayenne pepper and sea salt; add reserved corn kernels and heat until warmed through.

Step 5

Divide soup among four bowls and drizzle with chili oil.