This Velvety Sweet Corn and Avocado Soup is a delightful blend of flavors and textures, making it a perfect choice for warm weather days. The creaminess of ripe avocado pairs beautifully with the sweetness of roasted corn, creating a luxurious base that is both comforting and refreshing.
What truly sets this soup apart are the crispy chili-lime croutons that add a satisfying crunch and a zesty kick. This dish is not only pleasing to the palate but also visually stunning, making it an ideal starter for dinner parties or a light meal on its own.
Ingredients
INGREDIENTS
- 4 cups fresh corn kernels (or frozen)
- 2 ripe avocados
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups cubed day-old bread
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large pot, sauté the diced onion and minced garlic in a bit of olive oil until translucent.
- Add the corn kernels and cumin, cooking for another 5 minutes until the corn is slightly caramelized.
- Pour in the vegetable broth and bring to a simmer. Cook for about 15 minutes.
- Remove from heat and blend the mixture until smooth. Stir in the heavy cream and diced avocado, then season with salt and pepper to taste.
- To prepare the croutons, toss the bread cubes with olive oil, chili powder, and lime juice. Spread them out on a baking sheet and bake for 10-12 minutes until golden and crispy.
- Serve the soup hot, topped with spicy croutons and fresh cilantro. Enjoy!
Notes
Tip: Adjust the thickness of the soup by adding more or less broth to your desired consistency.
For an extra layer of flavor, you can add a splash of smoked paprika or a squeeze of fresh lime juice into the soup. If you’re looking to make it vegan, substitute heavy cream with coconut cream or a plant-based cream alternative.
To store leftovers, keep the soup and croutons separate to maintain the croutons’ crunch. The soup can be refrigerated for up to 3 days, while the croutons are best eaten fresh but can be stored in an airtight container for a couple of days.
