Skip to content

Vegetarian, Meal soups and plant based

Creamy Corn Soup with Cheese Quesadillas

Creamy corn soup with cheese quesadillas is a vegetarian meal for 4, ready in 40 minutes, rated easy, at about €1.70 per person. The trick is blending only part of the corn, which keeps the soup velvety but still gives it some bite, while the quesadillas get dry pan fried until golden for a crisp bite without extra oil.

A sweet corn soup with bell pepper and potato, silky and smooth, served with crispy cheese quesadillas.

Creamy Corn Soup with Cheese Quesadillas
Total time
40 min
Difficulty
Easy
Cost per person
€1.70
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

This soup smells of sweet corn and softened bell pepper, with a velvety texture from the potato and cream. It isn't fully smooth, some corn kernels stay whole, which gives every spoonful a little texture. The paprika adds gentle warmth without any heat, so it works for kids too.

It's the kind of dish to make on a weeknight when you want a full meal without spending hours on it, or on a lighter Sunday evening after a big lunch. The cheese quesadillas turn a simple soup into something more filling, and kids love dunking the crispy triangles in it.

The ingredients

4 people

Pantry

  • Canned sweet cornoften in the pantry 400 g
  • Vegetable brothoften in the pantry 75 cl
  • Olive oiloften in the pantry 2 tbsp
  • Paprikaoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Red bell pepper 1
  • Potato 1
  • Onion 1

Dairy

  • Heavy cream 10 cl
  • Shredded emmental cheese 150 g

Bakery

  • Flour tortillas 4

Allergens Gluten, Lactose

The step by step recipe

  1. Dice the bell pepper, onion, and potato into small cubes.

    Set aside half the bell pepper for garnish.

  2. Saute them in oil with the paprika, then add the corn and broth. 5 min

    Set aside a few spoonfuls of corn for serving.

  3. Cook until the potato is tender, then blend with the cream. 20 min

    Blend in two batches to keep some texture in the soup.

  4. Fill half of each tortilla with emmental and fold it over.

    Don't overfill them, the cheese will leak out.

  5. Brown the quesadillas in a dry pan, two minutes per side, and serve with the soup, salted and peppered. 5 min

    Cut them into triangles, they're great for dipping in the soup.

Our tips to get it right

  • Cut the potato into small, even cubes so it cooks through evenly and quickly in the broth.
  • Let the pan heat up before adding the quesadillas, the cheese melts while the tortilla turns golden without burning.
  • If the soup looks too thick after blending, thin it with a little warm broth rather than water, to keep the flavor.

The variations

  • Swap the emmental for gruyere or a raclette style cheese for gooier, more flavorful quesadillas.
  • Stir a drained can of black beans into the soup for a more filling, heartier meal.
  • For a faster version, skip sauteing the canned corn for long, and blend it straight after 10 minutes of simmering.

What to serve it with

  • A simple green salad
  • Lime wedges on the side
  • Fresh chopped cilantro

Storage

The soup keeps for 2 to 3 days in the fridge in a sealed container, and freezes well for up to 2 months if you leave out the cream until reheating. Warm it gently in a saucepan, stirring often. Quesadillas taste best the day you make them, they lose their crispness in the fridge.

Questions about this dish

Can you use fresh or frozen corn instead of canned?

Yes, 400 g of fresh or frozen corn works well. Add a few extra minutes of cooking time so the kernels are tender before blending.

How do you keep the quesadillas from falling apart while cooking?

Don't overfill the tortilla, and press down lightly with a spatula at the start of cooking. The melted cheese then acts as a natural glue.

Can you make the soup ahead for a quicker dinner?

Yes, make the soup the day before and keep it in the fridge. Reheat it gently and prepare the quesadillas at the last minute so they stay crispy.

What cheese works if you don't have emmental?

Gruyere, shredded mozzarella, or a mild cheddar all work well. Pick a cheese that melts easily for quesadillas with a good cheese pull.

How long does it take to make a creamy corn soup with cheese quesadillas?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a creamy corn soup with cheese quesadillas?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a creamy corn soup with cheese quesadillas cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

Meal soups and plant based cooking

See all

Recipes with cream

See all