Sweet Corn and Maple Soup

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A velvety sweet corn soup enriched with a touch of pure maple syrup. This American soup recipe (vegetarian), ready in about 35 minutes, pairs fresh sweet corn kernels, unsalted butter, and yellow onion for a weeknight-friendly dinner. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups (from about 4 ears) fresh sweet corn kernels
• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tbsp pure maple syrup
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp fresh thyme leaves
• 1 tbsp chives, chopped (for garnish)

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Instructions

1. Step 1: Melt 2 tbsp unsalted butter in a large pot over medium heat. Add 1 small finely diced yellow onion and sauté for 5 minutes until softened and translucent.
2. Step 2: Add 2 minced garlic cloves and 3 cups fresh sweet corn kernels, sautéing for 3 minutes until fragrant and slightly golden.
3. Step 3: Pour in 4 cups vegetable broth, add 1 tsp salt, 1/2 tsp black pepper, and 1 tsp fresh thyme leaves. Bring to a simmer and cook gently for 15 minutes to meld flavors.
4. Step 4: Use an immersion blender to puree the soup until smooth but slightly textured, then stir in 1 tbsp pure maple syrup and 1/2 cup heavy cream. Heat through for 3 minutes without boiling.
5. Step 5: Serve hot, garnished with 1 tbsp chopped fresh chives for a subtle oniony crunch.