Roasted Corn and Cheese Soup

Roasted Corn and Cheese Soup veg

From   Mummy Ka Magic

Prep: 5 minutes


Cook: 20 minutes


Method: Easy


Course: Soup


Type: Fusion

Flavour of roasted corn kernels makes this soup extra tasty


  • Corn kernels 6 tbsps
  • Saffola oil 2 tbsps
  • Vegetable stock 4 tbsps
  • Butter 1 tbsp
  • Onion, chopped 1 tbsp
  • Refined flour (maida) 1 tbsp
  • Salt to taste
  • Black pepper powder to taste
  • Processed cheese, grated ½ tsp
  • Chives, sliced to garnish


  • Heat Saffola Oil in a deep non-stick pan, add corn kernels and saute for 2-3 minutes. Add 1 cup vegetable stock and cook for 5 minutes. Blend with an electric hand blender.
  • Heat butter in a non-stick pan, onion and flour, mix and saute for 2-3 minutes.
  • Add this roux to the corn and mix well. Add remaining vegetable stock and mix well. Reduce heat and simmer for 2-3 minutes.
  • Add salt, pepper powder and cheese and mix. Simmer for 2-3 minutes.
  • Pour the soup into serving bowls, garnish with chives and serve hot.