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Sopa de Milho Verde

A comforting Brazilian sweet corn soup blended with sautéed aromatics and cream into a smooth velvet texture.

40 minEasyServes 4260 cal/serving

BrazilianSoupStovetop and BlenderVegetarianGluten-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreeAlcohol-FreeNightshade-Free

Ingredients

  • 4 cups fresh corn kernels, cut off cob
  • 2 tbsp unsalted butter
  • 1 cup yellow onion, diced
  • 4 garlic cloves, minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 tsp salt
  • 2 tbsp fresh parsley, chopped

Instructions

  1. 1

    Melt 2 tbsp unsalted butter in a pot over medium heat.

  2. 2

    Add 1 cup diced yellow onion and 4 minced garlic cloves, cooking for 5 minutes until soft.

  3. 3

    Add 4 cups cut off cob fresh corn kernels, 4 cups vegetable broth, and 1 tsp salt, then simmer for 15 minutes.

  4. 4

    Transfer soup to a blender, blend until smooth, and return to pot.

  5. 5

    Stir in 1/2 cup heavy cream, heat through, and garnish with 2 tbsp chopped fresh parsley.

Questions

Can I make Sopa de Milho Verde dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, 1/2 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

How long does Sopa de Milho Verde keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing, so it does not split.

Can I halve or double Sopa de Milho Verde?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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