Finely chop the onion and mince the garlic cloves.

Drain the canned corn well.

Heat the vegetable oil in a pot over medium heat. Add the chopped onion and garlic and sauté until fragrant and translucent, about 3-5 minutes.

Add the drained corn and stir everything well. Let it sauté for another 2 minutes.

Stir the vegetable broth powder into the water until it has completely dissolved.

Pour the prepared vegetable broth into the pot with the corn and onions. Bring the soup to a boil.

Reduce the heat and let the soup simmer gently for about 5-7 minutes to allow the flavors to combine.

Remove the pot from the heat and blend the soup with an immersion blender until creamy. If you want a particularly fine soup, you can pass it through a sieve.

Season the soup with salt, pepper, and paprika powder.

Serve the hot corn soup immediately, optionally garnished with fresh herbs, e.g., parsley.