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Smoky sweetcorn soup

Smoky sweetcorn soup


This sweetcorn soup is cheap to make and freezes really well — just leave out the crème fraîche.

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    988kj 237kcal
  • Fat
    Med 16%
  • Saturates
    Low 14%
  • Sugar
    Low 14%
  • Salt
    Low 10%

% of adult’s reference intake | Carbohydrates per serving : 25g

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Big Bag Option


  • 1 tbsp Co-op olive oil
  • 1 carrot, diced
  • 1 celery stick, diced
  • 125g pack Co-op trimmed salad onions, finely sliced
  • 2 x 198g cans Co-op naturally sweet sweetcorn, drained
  • 2 tsp smoked paprika
  • 1 litre vegetable stock, made with ½ stock cube
  • 2 tbsp Co-op reduced fat crème fraîche


  1. Heat the olive oil in a large saucepan and add the carrot, celery and three-quarters of the salad onion
  2. Cook for 8-10 mins, until soft but not caramelised
  3. Add half the sweetcorn, along with the paprika
  4. Season, then stir well to coat
  5. Pour in the stock and bring to the boil
  6. Cover and simmer for 10 mins, until everything is tender
  7. Blitz with a hand blender until smooth, then stir in the remaining sweetcorn
  8. Simmer gently for 2-3 mins
  9. Serve the soup topped with the crème fraîche and garnish with the remaining spring onion

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