Rosemary Corn Soup Recipe
Rosemary Corn Soup Recipe photo by Taste of Home
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Rosemary Corn Soup Recipe

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When our granddaughter Kim hosted the family Thanksgiving dinner at her home for the first time, she served a five-course meal, much to our surprise! For the first course, she ladled up steaming bowls of this rich creamy soup. It was absolutely delicious. -Thelma Reid, Guthrie, Oklahoma
TOTAL TIME: Prep: 30 min. Cook: 30 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Cook: 30 min. + cooling
MAKES: 8 servings


  • 2 cups chopped onions
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 3 tablespoons butter, divided
  • 7-1/2 cups fresh or frozen corn, divided
  • 6 cups chicken broth
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 2 garlic cloves, minced
  • 1/4 teaspoon cayenne pepper
  • 1 medium sweet red pepper, chopped
  • 1 cup half-and-half cream
  • Salt and pepper to taste

Nutritional Facts

1 cup: 239 calories, 10g fat (5g saturated fat), 26mg cholesterol, 789mg sodium, 35g carbohydrate (14g sugars, 5g fiber), 8g protein.


  1. In a large saucepan, saute onions, carrot and celery in 2 tablespoons butter until tender. Add 3-1/2 cups corn, broth, rosemary, garlic and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
  2. Cool; process in batches in a blender or food processor until pureed. Return to the pan.
  3. In a small skillet, saute red pepper in remaining butter until tender. Add to corn mixture. Stir in cream and remaining corn; heat through, stirring occasionally. Season with salt and pepper. Yield: 8 servings.
Originally published as Rosemary Corn Soup in Taste of Home April/May 2002, p39

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Twich User ID: 4266391 245254
Reviewed Mar. 10, 2016

"Sorry, but this was a disappointment for my husband and me. I thought it would be wonderful and checked to make certain I had made it as written after my husband said it didn't do anything for him. I made it exactly as written and thought it didn't have much flavor; just tasted like cream corn. If I were to make it again I would double the rosemary as we couldn't taste it."

prettytalk User ID: 8554544 233834
Reviewed Oct. 1, 2015

"My husband who hates soups had seconds and asked me to put this as a "go to"!"

[email protected] User ID: 6993142 227699
Reviewed Jun. 10, 2015

"This is a "5"-er for our family! Tastes like it could have come from a restaurant! Certainly not a "30-Minute Meal", but well worth the efforts of the cook at home. I don't alter a thing, either, and I can't say that about too many recipes of mine! This is one of the few soups I am willing to make in the summer, due to the abundance of fresh corn."

cwbuff2 User ID: 5946195 92203
Reviewed Nov. 1, 2014

"A delicious, delicate-tasting soup."

Kasha User ID: 179140 92197
Reviewed Feb. 21, 2014

"Excellent flavour, make this often, freezes well"

Louise.Hooper User ID: 1042332 34763
Reviewed May. 2, 2010

"This recipe is an autumn favourite of mine. I like to mix white and yellow fresh corn depending on what's in the supermarket. If time is an issue though the frozen kernels work just as well."

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