A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Gallery

Recipe Summary

Servings:
8
Yield:
6 to 7 cups
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Recommended:

Directions

Instructions Checklist
  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.

    Advertisement
  • Add frozen corn, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.

  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.

  • Add cumin and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.

  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until vegetables are tender, about 10 minutes.

  • Using an immersion blender or traditional blender, puree (adding fresh cilantro) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.) Strain through a colander (the corn kernels don't puree).

  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Tips

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

190 calories; protein 4.4g; carbohydrates 22.5g; fat 10.8g; cholesterol 20.6mg; sodium 34.1mg. Full Nutrition
Advertisement

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/29/2005
This soup has a great blend of flavors although it only makes about 4 bowls. Next time I will use a two pound bag of corn and cut the half and half back to a cup. It doesn't need all that cream or the calories. Also you must strain the soup. It makes a big difference in the texture. Read More
(13)

Most helpful critical review

Rating: 3 stars
06/23/2010
Not terrible but not great. It was impossible to strain through my colander so I ended up with the kernels in the soup. The flavor was a tad bland for me needed something more. I feel like I wasted alot of corn for nothing. Husband like it okay and said at least it was something new to try. Read More
(1)
18 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/29/2005
This soup has a great blend of flavors although it only makes about 4 bowls. Next time I will use a two pound bag of corn and cut the half and half back to a cup. It doesn't need all that cream or the calories. Also you must strain the soup. It makes a big difference in the texture. Read More
(13)
Rating: 4 stars
05/03/2006
Great flavored soup but I gave up on straining it because I think the holes were too small in my mesh strainer. Read More
(5)
Rating: 5 stars
02/09/2008
BEST MEXICAN CORN SOUP EVER! I used Chipotle Chile ground for the spice and upped it to about 1 tsp (or maybe more- we like it hot here in Santa Fe. I also upped the garlic. I also changed the 1/2 & 1/2 to Soy 1/2 & 1/2 which tasted great with a lot less fat content. I did not strain - it is fine with the little bit of roughage in the soup - gives it more body. Read More
(4)
Advertisement
Rating: 5 stars
10/03/2011
Very tasty and easy. I found the straining to work okay with my "spider"-type utensil (its got a grid of about 1/4") - don't use fine mesh strainer! Soup still had a tad bit of texture but most of the skin from the kernels was removed. It definitely doesn't make 8 servings! I'd cut the recipe in half and didn't need to because I only ended up with 2 small servings! Read More
(3)
Rating: 5 stars
01/30/2009
Easy cheap healthy!!!!! AWESOME. I also added carrots and potatoes! Thank you for the submission. Read More
(2)
Rating: 5 stars
08/03/2009
My 5 yo declared "I didn't know soup could be so good!". This is a keeper. Thanks Chef. Read More
(2)
Advertisement
Rating: 5 stars
11/27/2008
This was a very good soup. I loved the combination of the creamy corn with cumin! I made 4x the soup. I used cans - and 1/2 the cans were regular corn and 1/2 were creamed corn. Next time I will only use creamed corn and then after I puree the whole thing I will add one can of regular corn - just so that some whole kernels will stay intact and make it look nice. I did not use half and half. After I pureed the soup with my hand blender I did not strain it - too much work. I am sure it would have a very nice texture that way though - but I didn't have time to do that. At first I did not like the corn skins that made the soup very course and not smooth but then I got used ti it - I really like this soup now! Read More
(2)
Rating: 5 stars
06/18/2009
Easy and delicious! Read More
(1)
Rating: 4 stars
09/02/2010
Good soup. I cut back on the fat by replacing the half and half with 2% milk added a couple of spoonfuls of non-fat plain Greek yogurt for creaminess as well as protein and some diced potatoes for texture. The soup came out smooth delicious and velvety. For those having trouble straining it you have to puree it for awhile at least 2 minutes to get the right consistency. Read More
(1)
Rating: 3 stars
06/23/2010
Not terrible but not great. It was impossible to strain through my colander so I ended up with the kernels in the soup. The flavor was a tad bland for me needed something more. I feel like I wasted alot of corn for nothing. Husband like it okay and said at least it was something new to try. Read More
(1)
Advertisement