Roasted Creamy Corn Soup

Recipe from The Five Ingredients or Less Slow Cooker Cookbook by Stephanie O'Dea

Roasted Creamy Corn Soup
Servings: 6 Prep 15 mins Total Time 4 hrs to 7 hrs


  • 4 cups frozen roasted corn kernels
  • 1 cup chopped carrot
  • 1/2 cup chopped celery
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 4 cups chicken or vegetable broth
  • 1/2 cup half-and-half or heavy cream, warmed

Make It

1. Use a 4-quart slow cooker. Add the roasted corn kernels to the insert, and then the chopped celery, carrot, salt, and pepper. Stir in the broth. Cover and cook on Low for 7 hours or on High for about 4 hours. Use a handheld immersion blender to puree the soup until it has an even consistency with no lumps. Stir in the half-and-half.