Creamy Corn and Broccoli Soup

Ingredients

• To coat the pan, plus a drizzle to serveolive oil
• 4corn on the cob, kernels removed and cobs reserved
• To tastesea salt
• 1 largeyellow onion, diced
• 4 clovesgarlic, minced
• ½ teaspoonsmoked paprika
• ½ teaspoondried thyme
• To tastefreshly ground black pepper
• 120 ml (½ cup)white wine
• 3bay leaves
• 227 g (8 oz)broccoli florets, from about 2 medium heads
• 70 g (½ cup)cashews
• To taste, optionalchives or other herbs, for garnish
• 1.4 litres (6 cups)water

Instructions

1. 1

   Brown the corn

   Heat a large pot over medium heat and add enough olive oil to coat the base lightly. Add the corn kernels and a pinch of salt; sauté for about 7 minutes, until bright yellow and lightly caramelised. Transfer to a small bowl and set aside.

2. 2

   Simmer the broth

   Add more oil to coat the pot. Add the onion and a pinch of salt, then sauté for 7 minutes, until translucent. Stir in the garlic, smoked paprika, thyme and black pepper to taste; sauté for 1 minute, until fragrant. Add the wine, bring to a simmer and reduce for 5 minutes. Add the reserved corn cobs, bay leaves, 1.4 litres (6 cups) of water and more salt. Turn the heat to high, cover and bring to the boil. Reduce the heat and simmer, covered, for 30 minutes. Remove and discard the cobs and bay leaves. Add the broccoli and cashews, bring the soup back to a simmer, then cover and cook for 5–7 minutes, until the broccoli is tender.

3. 3

   Blend and serve

   Add about half of the sautéed corn to the pot. Blend the soup on high until smooth, working in batches if needed. Taste and adjust the salt, then return the blended soup to the pot and stir in the remaining corn. Serve warm, garnished with chives or other herbs and a drizzle of olive oil.

What is creamy corn and broccoli soup?

This is a plant-based soup that turns sweetcorn, broccoli and cashews into a smooth, rich-tasting bowl without dairy. Corn soups are made in many places, and this version takes its cues from the simple approach of simmering vegetables in broth before blending.

Corn cobs flavour the cooking liquid, while wine, herbs and smoked paprika add savoury depth. Keeping some sautéed kernels whole gives the finished soup contrast and a burst of sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 9g protein, 48g carbs, 14g fat.

Corn and cashews contribute most of the carbohydrates, while the cashews and olive oil provide most of the fat; the broccoli and cashews add some protein. Serve a bowl with a green salad or another non-starchy vegetable for a more balanced plate.

Build flavour with the corn

Browned kernels: sauté the corn until it turns bright yellow and picks up a little colour. This first step concentrates its sweetness and sets aside kernels to add texture at the end.

Reserved cobs: simmer the stripped cobs in the broth, then remove them before blending. They lend the liquid a gentle corn flavour without adding extra ingredients.

Make a savoury broth

Onion and garlic: give the onion time to soften before adding the garlic, paprika and thyme. The garlic only needs a minute in the pot, which helps it become fragrant without scorching.

Wine reduction: let the wine simmer for 5 minutes before adding the water. This gives it time to reduce and makes it part of the soup's savoury base.

Get the texture right

Cashews: blend them with the cooked vegetables to make the soup creamy. If your blender is not powerful, blend thoroughly and check the texture before returning the soup to the pot.

Broccoli: simmer for 5–7 minutes, just until tender. It should blend easily but need not cook until very soft.

Blend safely and smoothly

Hot soup: work in batches if necessary and follow your blender's instructions for blending hot liquids. Avoid filling the jug too full, and secure the lid as directed by the manufacturer.

Whole kernels: blend about half of the sautéed corn into the soup, then stir in the rest. This keeps a little chew in an otherwise smooth bowl.

Serve it warm

Finishing touches: add chives or another fresh herb and a drizzle of olive oil just before serving. The fresh garnish brings a light, savoury contrast to the creamy soup.

On the side: serve with crusty bread or toast to make the meal more filling. A simple green salad also works alongside the sweet, rich soup.

Recipe notes & tips

• Use a pot large enough to hold the broth, vegetables and corn cobs comfortably.
• Stir the corn as it cooks so the kernels colour without sticking to the base.
• Keep the sautéed corn in a separate bowl until the blending stage.
• Taste the broth after the wine has reduced, then season again after blending.
• Blend in batches if needed rather than filling the blender jug to the top.
• Add the herbs and final drizzle of olive oil just before serving.

Variations

• Add chilli: stir in a pinch of chilli flakes with the paprika for gentle heat.
• Change the herbs: finish with parsley or coriander instead of chives.
• Use vegetable stock: replace the water with vegetable stock for a fuller savoury flavour.
• Add lemon: squeeze a little lemon juice into the blended soup for a brighter finish.
• Make it chunkier: blend less of the soup and keep more broccoli and corn pieces intact.

Common mistakes to avoid

• Skipping the corn browning: sauté the kernels until lightly coloured to bring out their sweetness.
• Burning the garlic: add it after the onion has softened and cook it for only 1 minute.
• Leaving the cobs in: remove and discard the cobs and bay leaves before adding the broccoli and cashews.
• Overcooking the broccoli: begin checking it at 5 minutes and stop when it is tender.
• Overfilling the blender: blend the hot soup in batches, following your blender's instructions.
• Forgetting the reserved kernels: stir them in after blending to keep some texture in the soup.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally; add a splash of water if the soup has thickened.

Frequently asked questions