5 from 3 votes
Corn Soup
Velvety potatoes and golden corn provide the backbone for this Corn Soup, giving it a rich flavor, complete with herbs and garlic.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
4
servings
Calories:
268 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped, medium
- 2 cloves garlic minced
- 1 teaspoon thyme dried
- 1 teaspoon basil dried
- 4 cups vegetable broth
- 1 potato peeled and diced, medium
- 5 cups corn kernels fresh or frozen
- salt to taste
- black pepper to taste
- 3 tablespoons parsley chopped, fresh
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, and dried herbs, sautéing until onion is translucent, about 5 minutes.
- Pour in vegetable broth, add diced potato, and bring to a simmer.
- Add corn kernels to the pot. Season with salt and pepper. Simmer for 20 minutes, or until potatoes are tender.
- Remove from heat. Optional: Use an immersion blender to lightly purée the soup for a creamier texture. Stir in chopped parsley. Serve hot.
Cup of Yum
Nutrition Information
Calories
268kcal
(13%)
Carbohydrates
45g
(15%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Sodium
1367mg
(57%)
Potassium
566mg
(12%)
Fiber
6g
(24%)
Sugar
13g
(26%)
Vitamin A
859IU
(17%)
Vitamin C
20mg
(22%)
Calcium
36mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 268
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 45g | 15% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 1367mg | 57% |
| Potassium | 566mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 859IU | 17% |
| Vitamin C | 20mg | 22% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.