Meatless Monday – Creamy Vegan Corn Soup with Basil and Pine Nuts

  • Author:
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 6-8 1x
  • Category: Soup


Creamy Vegan Corn Soup with Basil and Pine Nuts


  • 2 cups leeks, thoroughly cleaned and sliced ( we actually use frozen, cuts the prep time in half!)
  • 8 ears of corn
  • 4 small potatoes, diced
  • 4 cups water or vegetable broth
  • 11lb package organic silken tofu (we use Nasoya)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp vegetable bouillon ( we used vegetarian Osem Chicken Soup Mix – 14oz .)
  • 4 tbs raw pine nuts
  • 2 cups chopped fresh basil
  • 3 tbs of extra virgin olive oil


  1. Carefully cut the corn kernels off the cob. Reserve the kernels of 2 ears of corn
  2. In a large pot combine, corn (except reserved),  leeks, diced potatoes, water or broth, salt, pepper and bouillon.  Bring to a boil, turn heat to low and let simmer for 20 minutes, or until the potatoes are tender
  3. Add silken tofu and let everything cool for 15-20 minutes
  4. In the mean time, in a large skillet saute pine nuts and basil in olive oil until the pine nuts start to brown. Scoop basil and pine nuts off the oil. Set aside (Tip: save the extra cooking oil and use it on salads or on top of your favorite pizza!)
  5. Pour the soup into a blender and process until smooth and creamy
  6. Pour it into a soup pot, add the reserved kernels and mix well
  7. Cook at medium-low heat for 15 minutes
  8. Adjust seasoning if necessary
  9. Serve hot or cold. Garnish with pine nut and basil topping
  10. ENJOY! From May I have that recipe