Get ready to transform your ordinary soup experience into an extraordinary culinary adventure! This Fresh Corn Soup with Roasted Cornavocado is not just a recipe—it's a flavor explosion that captures the essence of summer in every single spoonful. Imagine a creamy, vibrant soup bursting with sweet corn kernels, perfectly balanced with a zesty roasted avocado topping that will make your taste buds dance with joy. Whether you're a seasoned home chef or a curious foodie, this recipe promises to elevate your cooking game and impress everyone at your dining table.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 ears of fresh corn, kernels removed
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 avocado, diced
- Salt and pepper to taste
- Chives for garnish
Instructions
- Start by preparing your ingredients. Remove the kernels from the 4 ears of fresh corn using a sharp knife. Set the kernels aside.
- Dice the onion and mince the garlic. Make sure to have all your ingredients prepped and ready to go before you start cooking.
- In a large pot, heat a tablespoon of oil over medium heat. Once the oil is hot, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, add the corn kernels to the pot and stir to combine. Cook for about 3-4 minutes, allowing the corn to soften slightly.
- Pour in the 4 cups of vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10-15 minutes, allowing the flavors to meld together.
- After the soup has simmered, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, you can blend only half of the soup and leave the other half as is.
- Season the soup with salt and pepper to taste. Adjust the seasoning as needed based on your preference.
- While the soup is simmering, prepare the roasted cornavocado. In a small bowl, combine the diced avocado with a pinch of salt and pepper. Set aside.
- Once the soup is ready, ladle it into bowls and top each serving with a generous spoonful of the roasted cornavocado mixture.
- Garnish the soup with freshly chopped chives for a pop of color and added flavor.
- Serve the fresh corn soup warm and enjoy your delicious meal!
Tips
- • Use the freshest corn possible—summer sweet corn makes all the difference in flavor intensity. • When removing corn kernels, use a sharp knife and a large cutting board to catch all the kernels and sweet corn milk. • For a smoother soup, strain the puréed mixture through a fine-mesh sieve for an ultra-silky texture. • If you don't have an immersion blender, carefully transfer the soup to a standard blender in batches. • To enhance the roasted cornavocado, consider adding a tiny splash of lime juice for extra brightness. • Make sure to season gradually and taste as you go—corn's sweetness can vary, so adjust salt and pepper accordingly.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 6g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
