Homemade Sweet Corn Soup with Fresh Salsa Topping Recipe
This homemade sweet corn soup is a comforting and flavorful dish featuring fresh or frozen sweetcorn blended with aromatic herbs and spices. Served with a vibrant salsa topping made from tomato, chili, and Greek yogurt, this soup offers a delightful balance of sweetness, spice, and creaminess. Perfect as a starter or light meal, it’s easy to prepare and can be enjoyed year-round.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 1 small onion, chopped
- 1 stick celery, chopped
- 1 clove garlic, minced
- 100 g potato, peeled and chopped into 1cm cubes
- 500 g sweetcorn (fresh or frozen, reserve some for salsa topping)
- 1/2 tsp chopped chilli
- 1 tsp fresh thyme, chopped
- 1/2 tsp smoked paprika
- 700 ml vegetable stock or chicken stock
- 1 lime (half juice for soup, half to serve)
Salsa Topping
- 1 tomato, chopped
- 1 tsp chilli, cut into rings
- 1 tsp chives, chopped
- 1 tsp thyme, chopped
- 1 tsp coriander, chopped
- 2 tbsp Greek yogurt
Instructions
- Prepare the Base: Heat olive oil in a pan and sauté the chopped onion, celery, garlic, potato cubes, sweetcorn (except reserved for salsa), chopped chilli, thyme, and smoked paprika together for about 5 minutes until the vegetables soften and the spices release their aroma.
- Add Stock and Simmer: Pour in the vegetable or chicken stock along with half the lime juice. Bring the mixture to a boil, then reduce heat to a simmer. Cook for 20 minutes until the potato is tender. Taste and adjust seasoning as needed.
- Blend the Soup: Using a stick blender, carefully blend the soup until smooth and creamy. Keep warm while you prepare the salsa topping.
- Make the Salsa Topping: In a bowl, combine the reserved sweetcorn, chopped tomato, sliced chili rings, chives, thyme, coriander, and Greek yogurt. Mix gently to create a fresh and tangy salsa to top the soup.
- Serve: Ladle the smooth sweet corn soup into bowls and garnish each serving with a spoonful of the prepared salsa topping. Serve immediately with the remaining lime half for extra zest.
Notes
- You can use either fresh or frozen corn for this recipe, both work equally well.
- This sweet corn soup can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Alternative serving options include topping with hot sauce or sriracha along with a squeeze of fresh lime juice.
- This recipe serves 4 people; double the quantities for larger groups.
Keywords: sweet corn soup, homemade soup, creamy corn soup, vegetarian soup, easy soup recipe, healthy soup, corn salsa topping