Sweet Corn Soup with Roasted Corn Guacamole
Sweet Corn Soup with Roasted Corn Guacamole is a delightful and vibrant dish that perfectly marries the sweetness of fresh corn with the creamy richness of avocado. This soup is ideal for any occasion, from cozy family dinners to summer gatherings with friends. The highlight of this recipe is the roasted corn guacamole, which adds a unique twist and depth of flavor to each bowl. Quick to prepare and packed with wholesome ingredients, this soup is sure to become a favorite in your recipe repertoire.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 6 servings 1x
- Category: Dinner
- Method: Baking and Sautéing
- Cuisine: American
Ingredients
Scale
- 8–10 ears fresh sweet corn (about 4 ½ cups kernels)
- 2 tablespoons olive oil
- 1 cup onion (chopped)
- 1 jalapeño (chopped)
- 3 cups chicken broth
- 1 avocado (chopped)
- Cherry tomatoes, cilantro, lime zest and juice for guacamole
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Toss corn kernels with olive oil, salt, and pepper on the baking sheet. Roast for about 30 minutes until golden brown, stirring every 10 minutes.
- In a Dutch oven over medium heat, sauté onion and jalapeño in olive oil until onions are translucent.
- Transfer sautéed mixture to a food processor along with roasted corn and blend until nearly smooth.
- Return the mixture to the Dutch oven, whisk in chicken broth, and simmer for about 15 minutes.
- For guacamole, mix remaining roasted corn, diced onion, tomatoes, cilantro, lime zest and juice, jalapeño, olive oil, and avocado in a bowl.
- Serve hot soup topped with a generous scoop of guacamole.
Nutrition
- Serving Size: 1 bowl (approximately 1 cup)
- Calories: 210
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg