Roasted Corn Soup

Roasted Corn Soup
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This easy roasted corn soup is delicious and easy to throw together. Serve this roasted corn soup with a salad and crusty bread for an easy supper the whole family will love.


  • 14 ears white corn
  • 2 quarts cold water
  • 8 sprigs fresh thyme
  • 1 bay leaf
  • 1 whole clove
  • 1 cup butter
  • 1 white onion, finely diced
  • 1 cup, heavy whipping cream
  • Pepper to taste
  • Salt to taste


  1. Shuck corn and cut kernels from cob; set kernels aside.
  2. Place cobs in a small saucepan with cold water to cover; add thyme, bay leaf, and clove and bring to a boil; reduce heat and simmer 1 hour.
  3. Melt butter in a large saucepan and add corn kernels and onion; cook over medium-high heat until a slight caramel color develops, about 40 minutes; stir every 4 to 5 minutes to avoid scorching.
  4. Add cream and cook 2 minutes, scraping up any tasty bits stuck to bottom of pan; remove 1 cup caramelized corn and set aside; strain corn stock into remaining creamed corn and bring to a boil.
  5. Using a hand mixer or blender, blend soup until very smooth, at least 4 minutes, then pass through a fine mesh strainer back into pan; bring to a boil with reserved corn kernels; season to taste with salt and pepper.