Originally posted December 12, 2015.
There is no better way to warm up a cold winter night than with this simple and delicious Rosemary Corn Soup.
My vegetable of the day is corn. I love corn! Corn on the cob, off the cob, corn salsa, cornbread, popcorn...I will eat it all! I know corn is normally associated with summer and warm weather, but this Rosemary Corn Soup is perfect anytime of year. It's easy to make, lower in fat than most corn chowders and super delicious.
With only a few simple ingredients, and no added butter or cream, it has an intense corn flavor that tastes just like summer. It's the perfect way to stay warm over the holidays.
WHAT INGREDIENTS DO I NEED?
- 4 ears of corn
- 1 15 oz can chickpeas
- ½ white onion- chopped
- 2 tablespoon olive oil
- 1 teaspoon minced garlic
- 3 cups vegetable broth
- 1 tablespoon dried rosemary
- 3 celery stalks- chopped
- salt & pepper to taste
HOW DO I MAKE ROSEMARY CORN SOUP?
This soup requires very little "skills" in the kitchen, yet tastes like you spent hours making it. It's a vegan, gluten free recipe that is filling and comforting in every way.
In a large pot, begin to sauté the chopped onion and celery in 2 tablespoon of olive oil. Cook for about 3-5 minutes or until the vegetables have become tender.
Slice the fresh corn off of the cobs and add to the pot, along with drained chickpeas and minced garlic. Continue to sauté for another 3-4 minutes.
Next, add the vegetable broth, rosemary, and salt and pepper. Bring the soup to a boil, then reduce to low heat and cook for about 20-30 minutes.
Before serving, place an immersion blender into the soup and pulse a few times, to create a creamier texture. (If you do not have an immersion blender, scoop out 1 cup of your soup and blend in a regular blender or food processor. Then return the mixture to the pot.)
Don't be surprised if you're licking the bottom of the bowl after trying this Rosemary Corn Soup.
Be sure to check out more delicious soup/stew recipes HERE!
Rosemary Corn Soup
Ingredients
- 4 ears of corn
- 1 15 oz can chickpeas
- ½ white onion- chopped
- 2 tablespoon olive oil
- 1 teaspoon minced garlic
- 3 cups vegetable broth
- 1 tablespoon dried rosemary
- 3 celery stalks- chopped
- salt & pepper to taste
Instructions
- In a large pot, begin to sauté the chopped onion and celery in 2 tablespoon of olive oil. Cook for about 3-5 minutes or until the vegetables have become tender.
- Slice the fresh corn off of the cobs and add to the pot, along with drained chickpeas and minced garlic. Continue to sauté for another 3-4 minutes.
- Next, add the vegetable broth, rosemary, and salt and pepper. Bring the soup to a boil, then reduce to low heat and cook for about 20-30 minutes.
- Before serving, place an immersion blender into the soup and pulse a few times, to create a creamier texture. (If you do not have an immersion blender, scoop out 1 cup of your soup and blend in a regular blender or food processor. Then return the mixture to the pot.)
Raia says
Sounds perfect for this time of year! Thanks so much for sharing it at Savoring Saturdays! Hope to see you back again this weekend!