Sopa De Elote (Corn Soup

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Servings: 6 Difficulty: Intermediate
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Creamy, savory Mexican corn soup with a rich tomato and cream base
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This comforting Sopa De Elote is a creamy, savory Mexican-inspired corn soup that brings the flavors of street corn to your bowl. Made with fresh or frozen corn kernels, sautéed onions, garlic, and tomatoes, it’s simmered in beef broth and finished with whipping cream for a luxurious texture. Garnished with fresh cilantro or parsley, this dish is perfect for chilly evenings or as a hearty starter. Easy to prepare with pantry staples, it’s a family-friendly meal that’s both satisfying and simple to make.

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Sopa De Elote (Corn Soup

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 64.5

Description

This comforting Sopa De Elote is a creamy, savory Mexican-inspired corn soup that brings the flavors of street corn to your bowl. Made with fresh or frozen corn kernels, saut&# 195;©ed onions, garlic, and tomatoes, it’s simmered in beef broth and finished with whipping cream for a luxurious texture. Garnished with fresh cilantro or parsley, this dish is perfect for chilly evenings or as a hearty starter. Easy to prepare with pantry staples, it’s a family-friendly meal that’s both satisfying and simple to make.

Ingredients

Directions

  1. If using fresh corn, cut kernels from cobs and scrape cobs with a spoon to collect juices; measure out 1 1/2 cups of kernels. Reserve excess corn for another use.
  2. Puree 3/4 cup of the corn kernels in a blender or food processor until smooth; set aside.
  3. Mash garlic clove with 1/2 teaspoon salt to form a paste.
  4. Melt 1 tablespoon butter in a large saucepan over medium heat.
  5. Add chopped onion and garlic paste; cook until onion is tender but not browned, about 5 minutes.
  6. Add peeled, chopped tomatoes; cook slowly for 10 minutes, mashing them with a spoon to break down.
  7. Stir in 1 quart beef broth, 1/2 teaspoon crushed dried oregano, the pureed corn, and remaining whole corn kernels.
  8. Taste and add more salt if needed.
  9. Bring soup to a boil, then reduce heat to low.
  10. Cover and simmer for 30 minutes.
  11. Stir in 1/4 cup whipping cream; cook until heated through but not boiling.
  12. Ladle into bowls and garnish with fresh cilantro or parsley leaves before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 64.5kcal
% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 11.2mg1%
Total Carbohydrate 14.2g5%
Dietary Fiber 1.8g8%
Sugars 2.4g
Protein 2.5g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, substitute beef broth with vegetable broth and use plant-based butter and cream alternatives.

Frozen corn works well; thaw completely before using.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

For extra richness, add a dollop of sour cream or avocado slices on top.

If using fresh corn, saving the cob juices adds extra flavor to the soup.

Keywords: corn soup, elote, mexican soup, sopa de elote, creamy corn soup, comfort food, easy soup recipe, corn chowder, tomato corn soup, beef broth soup, winter soup, family dinner, quick meal, pantry staples, vegetable soup, cilantro garnish, homemade soup, simple recipe, hearty soup, classic mexican
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