Sweet Corn Veg Soup Recipe

Prepare aromatics

In a medium pot over medium heat, melt the unsalted butter. Add the finely chopped onion, diced carrot, and diced celery. Sauté, stirring occasionally, until the onion is translucent and the vegetables are softened, about 5–7 minutes. Add the minced garlic and cook another 30 seconds until fragrant.

Make a roux

Sprinkle the all-purpose flour over the softened vegetables and stir continuously for 1–2 minutes to cook the raw flour taste and create a light roux. The mixture should look slightly pasty but not browned.

Add liquids and corn

Slowly whisk in the vegetable broth to avoid lumps, then add the 2 cups of sweet corn kernels. Bring the pot to a gentle simmer and let cook 6–8 minutes so the corn softens and the liquid thickens slightly.

Purée for creamy texture

Remove about half of the soup (or use a ladle to transfer) to a blender and purée until smooth, or use an immersion blender to partially purée the pot directly. Return the puréed portion to the pot and stir to combine. This creates a creamy body while retaining some corn pieces for texture.

Add milk and cream

Stir in the whole milk and heavy cream (or extra milk for a lighter soup). Warm gently over low heat — do not boil once milk is added — until heated through, about 3–5 minutes.

If using frozen mixed vegetables, add them to the simmering soup after the milk has warmed through. Cook 3–4 minutes until heated through and tender. If using fresh diced vegetables, add them earlier with the broth so they have time to soften (adjust timing so all vegetables are tender). Reserve 1–2 tablespoons of the optional garnish corn to sprinkle on bowls.

Taste the soup and season with salt, freshly ground black pepper, and the optional 1/4 tsp sugar if the soup needs brightness. Stir in the lemon juice if using (a small amount goes a long way).

Ladle the soup into bowls. Garnish each bowl with the reserved sweet corn kernels, a sprinkle of chopped chives or parsley, and a light drizzle of olive oil if desired.

Serve hot with crusty bread or crackers. Leftovers will keep in the refrigerator in an airtight container for 3–4 days; reheat gently on the stove, adding a splash of milk or broth if it thickens.