Corn Carrot Soup Recipes

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EASY VEGETABLE SOUP RECIPE



Easy Vegetable Soup Recipe image

Homemade Vegetable Soup is hearty and packed with vegetables. A comforting, feel-good soup that tastes so much better than store-bought.

Provided by Natalya Drozhzhin

Categories     Easy

Time 1h

Number Of Ingredients 15

2 Tbsp olive oil
1 medium yellow onion (chopped)
2 large carrots (chopped)
1 cup chopped celery
28 oz canned diced tomatoes
60 oz vegetable broth ( low-sodium)
3 medium potatoes (diced)
1 cup green beans (chopped)
3 bay leaves
2 tsp salt (or to taste*)
1 tsp ground black pepper
1 cup frozen sweet corn
1 cup frozen sweet peas
1/2 cup green onions (chopped)
1/4 cup fresh parsley (chopped)

Steps:

  • Preheat a heavy soup pot or dutch oven over medium heat and add 2 Tbsp olive oil. Add chopped onions and carrots and saute for 6-8 minutes, stirring occasionally until golden.
  • Add celery, canned tomatoes (with juice), broth, potatoes, green beans, bay leaves, salt, and pepper. Bring it to a boil then reduce heat to a simmer and cook for 25 minutes.
  • Once the vegetables are tender, add corn, sweet peas, green onion, and parsley. Season with salt to taste and simmer for another 5-8 minutes. Remove from heat and serve warm.

Nutrition Facts : Calories 167 kcal, Carbohydrate 30 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Sodium 753 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving

CREAMY CORN SOUP



Creamy Corn Soup image

Sweet, savory, and loaded with flavor, this creamy soup will be a family favorite all year long!

Provided by Holly Nilsson

Categories     Appetizer     Dinner     Lunch     Side Dish     Soup

Time 30m

Number Of Ingredients 12

½ onion (chopped)
2 ribs celery (finely diced)
2 tablespoons butter
2 cloves garlic (minced)
1 tablespoon flour
½ teaspoon thyme leaves (fresh, or ¼ teaspoon of dried thyme )
2 cups corn kernels (fresh, frozen, or canned)
1 large potato (peeled and ½" diced)
3 cups chicken broth (or vegetable broth)
1 cup light cream (or milk)
½ teaspoon kosher salt & pepper (each )
chives for garnish (sliced)

Steps:

  • Combine onion, celery, butter, and garlic in a saucepan. Cook over medium heat until onion softens, about 4 minutes.
  • Add flour and thyme. Cook 1 minute more. Stir in corn and potatoes.
  • Add broth, cream, salt, and pepper. Simmer 15-20 minutes uncovered or until potatoes are tender.
  • Garnish with chives and serve warm.

Nutrition Facts : Calories 229 kcal, Carbohydrate 20 g, Protein 4 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 48 mg, Sodium 1165 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CREAMY CORN SOUP



Creamy Corn Soup image

This soup is really easy to make, lower in fat than most cream soups, and delicious - especially if you are fighting off a cold! Try adding a chopped green chile pepper sauteed in the initial onion mixture or some small slices of chicken stirred in.

Provided by Abby

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 12

½ onion, chopped
1 clove garlic, minced
¼ cup chopped fresh parsley
1 tablespoon margarine
3 tablespoons all-purpose flour
2 ½ cups milk
1 cup chicken broth
2 (12 ounce) cans whole kernel corn
2 ½ tablespoons cream cheese
1 teaspoon garlic salt
1 teaspoon ground black pepper
ground cayenne pepper to taste

Steps:

  • In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
  • Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.

Nutrition Facts : Calories 310.5 calories, Carbohydrate 46.4 g, Cholesterol 22.2 mg, Fat 10.9 g, Fiber 3.9 g, Protein 12.5 g, SaturatedFat 4.8 g, Sodium 1275.1 mg, Sugar 13.2 g

CORN & CARROT SOUP



Corn & Carrot Soup image

All of my soups are very basic and easy, and I try to stay away from adding oil or fat whenever possible. This one is pretty light with a very mild flavor. I recommend it as an appetizer or during the meal to balance out a dish with strong flavor.

Provided by MissLinguist

Categories     Corn

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups water
1/3 cup red lentil
1 cup frozen corn
1 cup carrot (chopped)
1/2 red pepper (chopped)
1/2 teaspoon salt
1/8 teaspoon curry powder
1/8 teaspoon cinnamon
1/8 teaspoon cardamom
black pepper

Steps:

  • Put water, lentils, corn, carrots, and red pepper in a saucepan and boil for 30 minute.
  • When carrots are tender and lentils have split, pour soup into a blender.
  • Add salt and spices.
  • Blend until smooth.

Nutrition Facts : Calories 107, Fat 0.8, SaturatedFat 0.1, Sodium 314.7, Carbohydrate 21.6, Fiber 3.9, Sugar 1.9, Protein 5.7

CORN AND BEAN SOUP



Corn and Bean Soup image

"For lunch or dinner on a chilly day, this fresh-tasting colorful vegetable soup really hits the spot," comments Betty Andrzejewski of Chino, California.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 11

1-1/3 cups reduced-sodium chicken broth
2 medium carrots, diced
2 celery ribs, diced
1 small potato, peeled and diced
1 small onion, chopped
1-1/2 cups frozen corn
1 can (15 ounces) cannellini beans, rinsed and drained
1 cup fat-free milk
1 teaspoon dried thyme
1/4 teaspoon garlic powder
Pepper to taste

Steps:

  • In a large saucepan, combine the broth, carrots, celery, potato and onion. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Stir in the remaining ingredients; simmer 5-7 minutes longer or until corn is tender.

Nutrition Facts : Calories 185 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 330mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges

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