Sweet Corn Soup

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Sweet Corn Soup is All. About. Vegetables! Use fresh or frozen in this easy, one-pot meal. Bonus: it freezes well for a make-ahead meal.

  • Author: Judy Barbe
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American


  • 2 teaspoons olive oil
  • 1 large onion, diced
  • 1 red or yellow pepper, chopped
  • 1 garlic clove, minced
  • 1 jalapeno pepper, minced
  • 1 teaspoon ground cumin
  • 5 cups corn, frozen or fresh
  • 1 14.5 ounce can chicken or vegetable broth
  • 2 cups water
  • 3/4 teaspoon salt
  • ½ teaspoon pepper


In a large pot add oil; heat over medium-high. Add onion and red pepper; cook, stirring occasionally until vegetables soften, about 5 to 7 minutes. Add garlic and jalapeno; cook 2 to 3 minutes. Add cumin, cook and stir for 1 minute. Add corn, broth, water, and salt and pepper. Bring to a boil; reduce heat to low and simmer, stirring occasionally, for 10 minutes.


Add diced zucchini or chopped tomatoes (fresh or canned) with the onion or rinsed and drained, black beans when you add the the corn. This soup can be eaten hot or blend it, then chill to serve as a cold soup. It also freezes well.

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