5-Ingredient Sweet Corn Soup with Chive-Avocado Cream
This sweet corn soup recipe is so simple. It's creamy like a chowder, but the base is less than 5 ingredients, Gluten-Free and Vegan. The avocado cream is optional, but it gives the sweet soup a nice acidic finish. Plus, you just can’t go wrong with avocado.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
- 2 tablespoons olive oil
- 1 large sweet Vidalia onion diced
- 5 cups fresh sweet corn kernels from 8 ears
- 1 quart vegetable stock or water
- 1 teaspoon sea salt
For the chive-avocado cream:
- 1 avocado
- 1/2 cup roughly chopped chives or 4 scallions plus more for garnish
- 1 garlic clove
- 2 tablespoons lemon juice
- 1/3 cup kefir or almond milk
- 1/2 teaspoon salt
In a large Dutch oven or stockpot, heat the olive oil. Sauté the onion over the medium-high heat until translucent, about 5 minutes. Add the corn and continue to cook until caramelized, another 3 minutes. Pour in the stock and sea salt, scraping up any brown bits that may have formed. Remove from the heat.
Transfer the corn mixture to a high-powered blender and puree until smooth and frothy. Divide between four bowls.
Make the avocado cream: in a small food processor (or the blender you used for the soup, cleaned), puree half the avocado with the chives, garlic, lemon juice, kefir or almond milk, and salt. Add one tablespoon of water at a time until the mixture is slightly thicker than ranch dressing.
To serve, drizzle the avocado cream over the soup and garnish with the remaining diced avocado and chives.
You can use frozen corn if fresh isn’t available or you’re not keep to shuck that many ears!