Creamy Corn Vegetable Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Creamy soup loaded with corn, carrots, zucchini, bell pepper, celery, and onions. This creamy corn vegetable soup is delicious, perfect for spring.
  • 1 tablespoon olive oil
  • 2 cloves of garlic, minced
  • ½ small onion, diced
  • 1 small bell pepper, diced
  • 1-2 celery stalk, chopped
  • 1 small zucchini, diced
  • ½ medium carrot, diced
  • 4 cups corn kernels
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 3 cups vegetable broth
  • 1¾ cups whole milk
  • 4 tablespoons all purpose flour
  • ¼ cup whole milk
  • 2 teaspoons salt
  • 1 teaspoon granulated sugar
For serving
  • Bread
  • Naan
  1. In a large pot, heat olive oil for about a minute before adding minced garlic. Cook the garlic for about a minute or two until aromatic and golden. Then add diced onions. Cook the onions until softened.
  2. Now add diced bell pepper, diced celery stalk, zucchini, and carrot. Cook until all the veggies are soft and tender. Pour the vegetable broth into the pot and allow it to come to a boil. Add corn, bay leaf, dried thyme, salt and granulated sugar.
  3. Lower the heat, and slowly pour in the milk, stirring as you pour.
  4. In a small bowl, whisk together flour and resolved milk until the flour has dissolved. Slowly pour the flour mixture into the soup and stir to thicken the soup.
  5. Serve the creamy corn and vegetable soup warm with bread or naan.
Recipe by Cooking with a Wallflower at