Creamy Corn Soup

Fresh corn is so versatile; you can grill it, bake it, fry it or make a soup of it! I love the sweet flavor of the corn with cream and basil. This is a very easy recipe, however the dish has texture, creaminess, umami, sweetness and fresh herbs! Having friends coming over for dinner? Try this as starter!

Creamy Corn Soup, Basil & Roasted Mushrooms

Servings 2 people
Prep Time 10 minutes
Cook Time 20 minutes


  • Blender
  • Fine Sieve


  • 2 Corn
  • 100 ml Cream
  • 450 ml Stock vegetable
  • 1 Onion
  • ¼ tsp Chili Flakes
  • Some Thyme optional
  • Few Basil Leaves
  • 200 gram Mushrooms



  • Cut the corn of the cob, and cut the onion in slices.


  • Bake the onion in some olive oil brown and caramelized.
  • Add the corn, chili, stock and cream and let the mixture cook for about 20 minutes.
  • In the meanwhile, clean the mushrooms and bake them with the thyme in olive oil. Whenever the mushrooms are baked and brown, you can turn off the heat.
  • Blend the corn soup until it has a smooth texture. Pour the soup through a fine sieve to take out any lumps. Then use the back of the soupspoon to press the liquid through the sieve.

Finishing Touch

  • Place the mushrooms on the place and pour the soup next to it. Add some basil leaves to the mushrooms and your dish is ready to be served!
Course: Appetizer, Lunch, Soup
Cuisine: Sustainable
Keyword: Comforting, Party

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Dutch Food Heritage © Copyright 2022. All rights reserved.