Name: Sweet Corn Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
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)

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.

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Sweet Corn Soup

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 4

Calories 279 kcal

Author Anushree Shetty

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

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.
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.
Stir in corn and simmer 4–5 minutes to heat through.
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.
Stir in lime juice. Taste and adjust seasoning. Serve hot, garnished with cilantro.

Instant Pot

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.
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.
Turn on sauté mode again. Stir in corn and cook 4–5 minutes until heated through.
Use immersion blender to partially blend soup directly in pot, or blend a portion separately and stir it back in.
Stir in lime juice, adjust seasoning to taste and serve hot, garnished with cilantro.