a bowl of late summer
Creamy onion soup with fresh corn, miso, and crispy onions
New-season onions fresh from the field, corn at its sweetest—it doesn’t get much better than a Dutch late summer. They come together in this light, creamy soup: gently roasted onion for depth, crisp fresh summer corn for sunny sweetness, and a touch of miso for that little something extra. Crispy fried onions and fresh basil on top add crunch and freshness. Summery enough for September, yet warm enough for those first cooler evenings.
10 min prep + approx. 70 min roasting time
serves 4
For the soup
8 large yellow onions
30 g butter
1 tbsp olive oil
1–2 cm fresh ginger
2 tbsp light miso paste
50 g basmati rice
1 liter vegetable stock, preferably low-salt
2 fresh corn cobs
½ lemon
freshly ground black pepper
For the topping
4 tbsp ready-made crispy fried onions
the reserved corn kernels
a handful of fresh basil
1 tsp olive oil
finely grated lemon zest
Preheat the oven to 200°C (or 180°C fan-assisted).
Peel and halve the onions, then place them cut-side down in a large roasting dish. Dot with the butter and drizzle with the olive oil. Roast the onions for 35–40 minutes until soft and golden brown.
Meanwhile, cut the corn kernels off the cobs. Set aside about a third for the topping.
Finely grate the ginger. Mix the miso with a few tablespoons of warm stock. Turn the roasted onions over and add the ginger, miso mixture, rice, two-thirds of the corn, and the remaining stock.
Cover the dish and return it to the oven for another 25–30 minutes, until the rice is cooked and the onions are tender.
Meanwhile, briefly sauté the reserved corn kernels in a frying pan with 1 teaspoon of olive oil until golden and lightly charred in places.
Transfer the contents of the baking dish to a soup pot and blend until smooth using an immersion blender. Add a little hot water if necessary to achieve the desired consistency.
Stir in some finely grated lemon zest and a small squeeze of lemon juice. Season with black pepper and taste before adding any salt.
Ladle the soup into bowls. Spoon the roasted corn on top and sprinkle generously with a handful of ready-made crispy fried onions and fresh basil. Finish with a little extra lemon zest.
The combination of sweet roasted onion, savory miso, sunny corn, fresh basil, and crispy onions gives the soup exactly that light, late-summer twist.
Delicious with a slice of rye bread or a baguette (sourdough) and a light cheese spread.
Or with a fresh, summery green salad featuring radish, red onion, and a zesty lemon-mustard vinaigrette.
Also great served on toast with soft goat cheese and thin slices of nectarine.
Feel free to make a double batch and freeze half. Freeze the soup without the basil and crispy onions; add those only after reheating.
The soup will naturally thicken over time, as the rice continues to absorb liquid even after blending. If the soup has become a bit too thick by the next day, a splash of broth or water will easily bring it back to the right consistency.
Reserve some corn for the topping. Briefly sauté the kernels over high heat until they turn golden brown in spots. This adds extra flavor and a pleasant crunch that contrasts beautifully with the creamy soup.
Crispy stays crispy... until it gets wet. So, sprinkle the fried onions over the soup just before serving!
New harvest, different onion. Fresh Dutch field onions still contain a fair amount of moisture and have a fresh, mild flavor. Roasting them in the oven drives off some of that moisture and actually enhances their natural sweetness.
