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Homemade Corn and Cauliflower Soup photo

Corn and Cauliflower Soup

This Corn and Cauliflower Soup is pure comfort! Creamy, delicious, and packed with fresh flavors that bring warmth to any chilly evening.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup, Starter
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Soup:
  • 4-5 cobs corn husked and kernels removed from cob
  • 1 cauliflower cut into small florets
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt & pepper
  • 1 can (13.5 ounce) coconut milk full fat, room temperature
  • 2 cups vegetable broth + extra if needed

Equipment

  • Large pot
  • Blender or Immersion Blender
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon

Method
 

Instructions:
  1. Begin by husking the corn and carefully removing the kernels from the cob. Cut the cauliflower into small florets, ensuring they’re bite-sized for easy blending later.
  2. In a large pot, heat the olive oil over medium heat. Add the cauliflower florets and sauté for about 5 minutes, or until they start to soften. Stir in the corn kernels, Italian seasoning, garlic powder, onion powder, and a pinch of salt and pepper. Cook for an additional 3-4 minutes, allowing the flavors to meld.
  3. Pour in the vegetable broth and coconut milk, stirring to combine. Bring the mixture to a gentle simmer, and allow it to cook for about 15-20 minutes, or until the cauliflower is tender.
  4. Once the vegetables are cooked through, remove the pot from heat. Using an immersion blender, puree the soup until it reaches your desired consistency. If you prefer a chunkier soup, blend just half of it and leave the rest as is for texture.
  5. After blending, taste the soup and adjust the seasoning as needed. Add more salt, pepper, or balsamic vinegar to enhance the flavors.
  6. Ladle the soup into bowls, garnishing with a drizzle of olive oil or a sprinkle of fresh herbs if desired. Serve hot and enjoy the comforting, creamy goodness of your homemade Corn and Cauliflower Soup.

Notes

  • This soup freezes beautifully—store in airtight containers for up to three months.
  • Consider adding roasted garlic for deeper flavor.
  • For a chunkier texture, blend only half of the soup.