4 ratings

Chilled Corn Soup

This chilled, vegan soup really shows off summer’s sweet, golden corn
Corn Soup


This recipe makes the smoothest, sweetest, simplest chilled corn soup.

This recipe is courtesy of My Recipes.


  • 4 ears shucked corn
  • 4 Tablespoons canola oil
  • 3/4 Cups chopped onion
  • 6 sprigs fresh thyme, tied in a bundle
  • 3/4 Teaspoons kosher salt
  • 1 garlic clove, minced
  • 3 Cups water
  • 1/2 Cup avocado, diced and peeled
  • 1/2 Cup radish, diced
  • 1 Tablespoon fresh cilantro, chopped
  • 1 Tablespoon fresh lime juice
  • 1/8 Teaspoon ground red pepper


Cut the corn kernels from the ears of corn. Scrape the “milk” and remaining pulp from cobs using the dull side of a knife blade.

Heat the oil in a large saucepan over a medium flame. Add the onions, thyme, and ¼ teaspoon salt. Reduce heat to medium-low. Cover and cook for 8 minutes, stirring occasionally, until the onion is softened. Add the corn kernels and garlic. Cover and cook for 4 minutes. Add the corn pulp, water, and remaining ½ teaspoon salt. Increase the heat to medium-high and bring to a boil. Once boiling, remove from the heat.

Discard the thyme. Place half the corn mixture in a blender, and blend until smooth. Strain the mixture through a sieve into a large bowl. Repeat with the remaining mixture. Chill for at least 4 hours.

Combine the avocado, radish, cilantro, lime juice, and ground pepper in a small bowl.

Divide soup between 6 bowls and top with the avocado mixture.