Creamy Roasted Corn, Potato and Chive Soup with Mild Chili Oil
An original, comforting soup where roasted corn brings deep sweetness, potato creates a silky texture, and chives add delicate freshness. It is finished with a mild chili oil for an elegant aromatic contrast.
Ingredients
- 500 g sweet corn kernels, fresh or thawed (for roasting)
- 300 g yellow potato (pelada and diced)
- 160 g yellow onion (chopped)
- 12 g garlic (chopped)
- 30 ml olive oil (divided)
- 15 g butter (unsalted)
- 900 ml vegetable broth (low sodium if possible)
- 240 ml whole milk (at room temperature)
- 15 g fresh chives (chopped fino, more extra for servir)
- 2 g sweet paprika
- 1 g red chili flakes (for the aceite suave)
- 15 ml lemon juice (freshly squeezed)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Toss the corn with 15 ml (1 tbsp) olive oil, the sweet paprika, 2 g salt, and a pinch of black pepper. Spread on a tray and roast for 18 minutes, stirring halfway through, until lightly charred in spots.
- 2
Meanwhile, heat a large pot over medium heat. Add the remaining 15 ml (1 tbsp) olive oil and the butter. Add the onion and cook for 5 minutes until softened. Add the garlic and cook 1 minute more, stirring so it does not brown too much.
- 3
Add the diced potato to the pot along with the vegetable broth, the remaining 4 g salt, and the rest of the black pepper. Bring to a boil, reduce the heat, and simmer for 12 to 15 minutes, until the potato is fully tender.
- 4
Reserve 3 tablespoons of the roasted corn for garnish. Add the remaining roasted corn to the pot and cook 2 minutes more to blend the flavors.
- 5
Remove the pot from the heat. Add the milk, chopped chives, and lemon juice. Blend the soup until creamy and smooth. For an extra silky texture, strain it through a fine sieve.
- 6
For the mild chili oil, briefly warm 1 tablespoon of hot soup in a small cup and stir it with the red chili flakes; then add a few drops of the fatty liquid from the soup’s surface or a small teaspoon of olive oil taken from the pot to create a gentle aromatic swirl.
- 7
Return the soup to low heat for 2 minutes without letting it boil. Taste and adjust with more salt or lemon juice if needed.
- 8
Serve the soup hot topped with the reserved corn, extra chopped chives, and a few drops of the mild chili oil.
Chef tips
For deeper flavor, let some of the corn caramelize well in the oven without burning. Blending in short bursts helps keep a bright color and very smooth texture.
Substitutions
You can swap the whole milk for light cream for a richer soup, or unsweetened plant milk for a dairy-free version. The butter can be replaced with more olive oil.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign in
