Heat olive oil in a soup pot, sauté diced onion and garlic paste for 2 minutes.
Add chopped tomato, sweet corn kernels, paprika, cumin powder, and salt.
Pour in vegetable broth and bring to a boil; simmer covered for 12 minutes.
Immersion blend half the soup to thicken naturally while keeping some whole corn.
Stir in heavy cream, warm for 2 minutes, and serve hot.