Hello, Let’s Make Something Cozy 🌽✨
This Silken Tofu & Sweet Corn Soup is warm, smooth, and full of simple flavors.
It’s light but satisfying, and perfect when you want something comforting but not heavy.
I make this whenever I have extra sweet corn and cilantro lying around.
The tofu makes it super creamy without needing any dairy.
🍴 What You’ll Need
- 1 block (12 oz) silken tofu
- 1 cup fresh or frozen sweet corn kernels
- 3 cups vegetable broth (low sodium preferred)
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper (plus extra for garnish)
- 1/4 cup fresh cilantro leaves, chopped (plus extra for garnish)
- Optional: 1 teaspoon soy sauce for extra umami
🌟 Why I Love This Recipe
This recipe is like a little hug in a bowl. It’s simple but feels fancy.
- Silky-smooth texture without any cream.
- Bright corn flavor that reminds me of summer.
- Comes together fast when you need a quick meal.
- Healthy but doesn’t feel like “health food.”
- You can eat it hot or cold!
✅ Why This Recipe Works (Quick Science)
Blending silken tofu gives the soup a creamy texture without any dairy or thickeners. Corn adds natural sweetness and starch, helping the soup feel rich. Garlic and cilantro boost the aroma and flavor without overpowering the delicate tofu.
🍽️ Meal Plan Ideas
- Serve this soup with a crusty baguette or rice for a complete meal.
- Great starter for an Asian-inspired dinner.
- Meal-prep friendly: make ahead for lunches all week.
- Light dinner paired with a cucumber salad.
🔑 Pro Tips
- Use silken tofu, not firm tofu — it blends much smoother.
- Fresh corn is amazing when it’s in season, but frozen works too.
- Don’t boil the tofu, just heat it gently to keep it creamy.
- Add soy sauce if you like a little savory boost.
- Blend it super smooth for a velvety texture, or leave a few corn pieces whole for a little bite.
🔧 Tools You’ll Need
- Medium soup pot
- Hand blender or countertop blender
- Chef’s knife
- Cutting board
- Measuring cups and spoons
🔄 Substitutions & Variations
- Corn: Use canned corn (rinsed) if fresh or frozen isn’t available.
- Tofu: Can swap for white beans for a thicker soup (different flavor though).
- Cilantro: Swap for parsley or green onions if you’re not a cilantro fan.
- Broth: Chicken broth works if not keeping it vegan.
⏰ Make Ahead Tips
- Make the whole soup and refrigerate for up to 4 days.
- Cilantro garnish fresh when serving for best flavor.
🍜 Servings & Timing
Serves: 3-4 bowls
Total Time: 20 minutes
👨🍳 Full Instructions + Image Prompts
1. Sauté Garlic & Corn
Heat olive oil in a medium soup pot over medium heat. Add the minced garlic and corn kernels. Sauté for 3-4 minutes until garlic is fragrant and corn is starting to soften.
2. Add Broth and Simmer
Pour in the vegetable broth, salt, and black pepper. Stir gently. Bring to a simmer and cook for 5 minutes until the corn is tender.
3. Add Silken Tofu
Gently add the block of silken tofu into the pot. Break it up with a spoon, but don’t stir too much yet. Let it warm through for 2 minutes without boiling.
4. Blend Until Smooth
Use a hand blender (or transfer to a countertop blender). Blend until creamy and smooth, with a pale yellow color and a velvety finish. Taste and adjust seasoning.
5. Finish with Cilantro and Pepper
Turn off the heat. Stir in the chopped cilantro. Ladle into bowls and top with fresh cilantro and cracked black pepper to serve.
🥣 Leftovers & Storage
- Store in the fridge for 3-4 days in an airtight container.
- Reheat gently on the stove over low heat — don’t boil or the tofu will separate.
- Freezing isn’t recommended because the tofu texture can change.
⚠️ Common Mistakes
- Boiling the tofu: It will break apart and lose its smooth texture.
- Skipping the blending: You won’t get that creamy consistency.
- Using firm tofu: It won’t blend into a smooth soup.
- Over-salting: Tofu is delicate, so start with less and adjust at the end.
🍽️ What to Serve With
- Warm baguette or sourdough bread
- Steamed jasmine rice
- Asian cucumber salad
- Edamame or simple sautéed greens
❓ FAQ
Q: Can I make this spicy?
Yes! Add a dash of chili oil or a sprinkle of red pepper flakes.
Q: What kind of tofu should I buy?
Silken tofu, sometimes called soft tofu. It’s usually in the refrigerated section.
Q: Can I make this gluten-free?
Totally — just skip the soy sauce or use tamari instead.
Q: Can I use canned corn?
Yes, just rinse and drain it first.
🍲 Macros (per serving, about 1 cup):
- Calories: ~140
- Protein: 9g
- Carbs: 12g
- Fat: 7g
- Fiber: 2g
❤️ Now It’s Your Turn
I hope you give this cozy, creamy soup a try! When you do, come back and let me know how it turned out. Have a question? Leave it in the comments — I love helping troubleshoot or brainstorm variations!