This Spicy Roasted Corn Soup is a new favourite and comfort food at it’s best. It’s the perfect blend between sweet roasted corn with a hint of spice, bringing braai (BBQ) flavours to the winter dinner table. Thick and creamy, whether you like it smooth or chunky, and is also easy to convert to a vegan version by replacing the cream with coconut milk.
Spicy Roasted Corn Soup
This Spicy Roasted Corn Soup is a new favourite and comfort food at it's best. It's the perfect blend between sweet roasted corn with a hint of spice, bringing braai (BBQ) flavours to your winter dinner table. Thick and creamy, whether you like it smooth or chunky, and is also easy to convert to a vegan version by replacing the cream with coconut milk.
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Ingredients
- 4 Cups Corn kernels Fresh or frozen
- 2 – 3 Tbsp Olive Oil (divided)
- 1 Onion Peeled, quartered or roughly chopped
- 2 Cloves of garlic
- 1-2 tsp Spice Mix (depending on the level of spice you like) I use my favourite Mexican Spice Mix
- 1 tsp Dried Italian Herb Mix
- Salt and Pepper to taste
- 4-6 Cups Vegetable Stock I use good quality preservative free vegetable stock powder and water (check the pack instructions for the amount of stock to water if using the same)
- 1 Cup Fresh Cream Or coconut milk for a vegan version
Instructions
- Preheat the oven to 200°C
- In a baking dish, toss the corn kernels with 1 – 2 tablespoons of olive oil, the spice mix, the herb mix and salt and pepper to taste
- Quarter or roughly chop the onion (not too small) and roughly chop the garlic. Mix through and bake for 20 – 30 minutes, stirring every ten minutes to ensure even cooking
- When the corn kernels start getting golden/brown bits and look nice and roasty, remove from the oven. Remove 3 – 4 tablespoons of corn kernels and set aside for decorating the soup later
- Place a large pot with 1 tablespoon of olive oil (if there isn't enough olive oil left in the roasting dish) on medium heat and add the roasted corn, garlic and onion to the pot
- Add the stock, ensuring that the corn is well covered. As I use powdered stock, I like to sprinkle the powder over the corn and mix through before adding the water as I find it adds more flavour to the veg. But feel free to mix it before adding to the pot or using liquid veggie stock
- Cook for around 15 minutes on medium heat. You want a steady simmer not a rolling boil
- At this point, remove from the heat and blend, either using a hand/stick (immersion) blender or a standard blender. If using a standard blender, remember to remove the middle section from the lid to prevent the steam building up and causing an 'explosion'. Blend until you achieve your desired smoothness, depending on whether you like a chunky or smooth soup. If you are serving this soup to guests and you want to elevate the dish, you can also pass it through a strainer to remove the kernel skins or larger bits after blending
- Return to the pot and set on the stove again. I do not usually turn the heat on as the residual heat is usually enough to keep the soup warm. If not, or if you have prepped the soup early, heat through on a low temperature
- Add the cream and stir through until combined (I save a couple of spoonfulls for decorating). Taste the soup at this point to check if it needs extra seasoning. Be sure not to bring the soup to a boil after adding the cream as it will curdle/split
- Serve warm with the corn kernels you set aside earlier. I like to add some crispy bacon bits or croutons and a sprinkling of freshly chopped parsley or coriander, as well as a grinding of black pepper
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