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Popcorn Soup

If you’ve never had popcorn soup before, this is your sign to try it! Creamy, buttery, and filled with vegetables, this fun soup is velvety smooth, and sure to be loved by the whole family.

Overhead view of two bowls of popcorn soup.

🍿 What Makes This Recipe So Good

  • This popcorn soup is incredibly buttery and smooth. It keeps getting more and more delicious bites after bites. Filled with onion, carrot, celery, corn, potato, aromatics and you guessed it, popcorn. Once everything has simmered and flavors have developed, the soup is blended and strained leaving any kernels behind for a perfect velvety result. Finished with a little half and half and grated parmesan for extra flavor and creaminess.
  • It’s such a fun recipe to make with kids! When you add the popped popcorn to the pot of soup, you can see it melt into the soup. And it’s loaded with hidden veggies they won’t see in the end since everything gets blended. Win-win! And to make it even more fun, use extra popcorn as croutons.

👩🏼‍🍳 Chef’s Tips

  • To keep the popcorn soup completely vegetarian, use vegetable broth instead of chicken broth. They both work great!
  • When blending the soup, be very cautious, as the blender could get very hot. Depending on the size of your blender, you might need to do this step in batches, as you don’t want to overfill the blender with hot liquid. It’s also safer to ladle the soup into the blender instead of pouring it. Use a kitchen towel placed over the plastic part if necessary to protect your hands. Also note that a blender works best for this recipe than a food processor. Once the soup is blended, you’ll transfer it into a fine mesh strainer placed over a large bowl to remove any kernels.
  • When choosing the popcorn, I just got a bag of already popped popcorn, lightly seasoned with salt and olive oil, but you can use any as long as it isn’t strongly flavored. If you wanted to use microwavable popcorn, that would totally work too. Just pop it first before adding to the pot.
Angled, close-up photo of popcorn soup.

More Delicious Soup Recipes To Try

Overhead view of two bowls of popcorn soup.

Popcorn Soup

This popcorn soup is filled with onion, carrot, celery, corn, potato, popcorn and spices. Blended, then strained, and finished with a little half and half and parmesan for extra creaminess.
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Recipe Makes: 4 servings


  • large pot with lid
  • wooden spoon
  • blender
  • fine mesh strainer
  • large bowl
  • ladle


  • 1 tablespoon olive oil
  • half of one yellow onion (chopped, approximately ½ cup)
  • 1 large carrot (peeled, chopped; approximately ½ cup)
  • 2 stalks celery (chopped, approximately ½ cup)
  • 1 15-ounce can corn (drained)
  • 2 cloves garlic (minced)
  • ½ teaspoon salt (more or less to taste)
  • ¼ teaspoon freshly ground black pepper (more or less to taste)
  • ¼ teaspoon dried thyme (or ½ teaspoon fresh chopped thyme)
  • 4 cups chicken stock (or vegetable stock)
  • 1 ½ cups water
  • 1 bay leaf
  • 1 medium potato (peeled, chopped into 1-inch cubes; approximately 1 ½ cups)
  • 4 cups plain popcorn (popped)
  • cup half and half
  • 2 tablespoons grated parmesan


  • Heat olive oil in large pot over medium high heat. Once oil is hot and shimmery, swirl pot around to coat evenly. Add chopped onion, celery and carrot, and cook for 5 to 6 minutes, stirring often, until onion has softened.
  • Add minced garlic, salt, black pepper, and thyme to veggies and mix them in.
  • Add chicken broth, water, drained corn, and bay leaf to pot. Bring to a low boil, about 1 to 2 minutes, then reduce heat to medium-low, add lid to pot and let simmer for 15 minutes.
  • After 15 minutes, add chopped potato and popcorn to pot. Let simmer on medium-low heat for 15 minutes uncovered, or until potatoes are very soft when poked with tines of fork.
  • Carefully ladle soup into blender, then pulse until smooth. Work in batches as needed. See Notes for tips about blending hot liquids.
  • Place fine mesh strainer over large bowl. Pour blended soup into strainer, and swirl soup around with wooden spoon or spatula to get most of liquid thru. Discard or residue of kernels in strainer.
  • Once soup is fully strained, add back to empty pot, add half and half and grated parmesan, and simmer on medium heat for a bout 5 minutes. Using ladle, scoop soup into bowls, and serve warm with popcorn as garnish if desired.


Tips for Blending Hot Soup
  • Fill the blender no more than halfway. You may have to blend your ingredients in a few batches.
  • After pouring the liquid into the blender, let it sit a few minutes to cool slightly before blending.
  • Before blending, remove the center cap from the blender lid and cover the hole with a dish towel instead. This will keep pressure from building up inside the blender. Keep your hand on the lid to hold it down while blending.

Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.


Serving: 1serving | Calories: 383kcal | Protein: 15g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 730mg | Potassium: 1024mg | Total Carbs: 59g | Fiber: 7g | Sugar: 12g | Net Carbs: 52g | Vitamin C: 25mg | Calcium: 88mg

Nutrition Disclaimer

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used. To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did You Make This Recipe?Be sure to leave us a rating and review below!
Recipe by Cheryl Malik

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