Close-up photograph of sweet corn soup with a dill garnish in a dark pink bowl.

Sweet Corn Soup with Hazelnut-Dill Garnish

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 large servings or 4 small servings 1x
  • Category: soup
  • Method: stovetop


A savory summer soup featuring fresh sweet corn and a garnish of dill and hazelnuts.




2 tablespoons ghee

1 medium onion, minced

3 to 4 ears sweet corn (enough to get 3 cups of kernels)

2 to 3 cups sweet corn broth (vegetable broth)

½ teaspoon or so of salt

¼ to ½ cup heavy cream


¼ cup hazelnuts

¼ cup fresh dill

¼ teaspoon salt


  • Heat a pot over medium heat. Add the ghee and melt then add in onions. Cook until the onions are fragrant and softening, about 6 to 8 minutes. Stir in the sweet corn and cook for another few minutes. Add in 2 cups of the broth and salt. Bring to a boil, reduce to a simmer, and cook for 10 to 15 minutes, until the sweet corn is tender. 
  • Carefully transfer to a blender and puree until smooth. Add more broth if desired- you want the soup to be smooth and not a thick stew. Return the soup to the pot, add ¼ cup of cream, and heat over low until warm. Taste and add more salt or cream if desired.
  • While the soup is cooking, toast the hazelnuts in a dry skillet. Transfer to a cutting board and add the dill. Mince together with a pinch of salt. 
  • Divide the soup into 2 large bowls or 4 smaller bowls and sprinkle with the hazelnut-dill mix.

Keywords: sweet corn soup