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Creamy Corn Soup with Basil and Pine Nuts


  • Author: https://mayihavethatrecipe.com
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 12 cups 1x
  • Diet: Vegan

Description

This creamy, vegan Corn Soup with Basil and Pine Nuts is a hearty and flavorful soup served warm or cold. It’s thickened with potatoes and tofu for a dairy- and gluten-free soup that’s absolutely divine!


Scale

Ingredients

  • 2 cups leeks, thoroughly cleaned and sliced ( we actually used frozen, cuts the prep time in half!)
  • 8 ears of corn or 8 cups of frozen corn kernels
  • 4 small potatoes, diced
  • 6 cups water or vegetable broth
  • 1-1lb package organic silken tofu
  • 1/2 tsp salt
  • 1/4 tsp pepper

For the Basil and Pine Nut Topping

  • 4 tbs raw pine nuts
  • 2 cups chopped fresh basil
  • 1 tbs of extra virgin olive oil

Instructions

  1. Carefully cut the corn kernels off the cob. Reserve the kernels of 2 ears of corn
  2. In a large pot combine, corn kernels (except reserved), corn cobs,  leeks, diced potatoes,  water or broth, salt, and pepper.  Bring to a boil, turn heat to low, and cook, covered, on a low boil for 20 minutes, or until the potatoes are tender.
  3. Turn the heat off and add silken tofu. Remove the cobs and let everything cool for 15-20 minutes, it's not safe to blend a hot soup.
  4. In the meantime, in a large skillet saute pine nuts and basil in olive oil until the pine nuts start to brown 3-5 minutes. Scoop basil and pine nuts off the oil. Set aside (Tip: save any extra cooking oil and use it on salads or on top of your favorite pizza!)
  5. Pour the soup into a blender and blend until smooth and creamy. Make sure to place a kitchen towel on the lid, in case the warm soup splashes. Taste the soup and adjust salt and pepper to taste.
  6. Return soup to the pot, add reserved corn kernels, and cook at medium-low heat for an additional 15 minutes
  7. Serve hot or cold. Garnish with pine nut and basil topping
  8. ENJOY! From May I have that recipe

Notes

  • Make sure you add the corn cobs to the soup for extra soup flavor.
  • If you are using frozen corn, use 1 cup of frozen corn kernels per ear of corn
  • Depending on how sweet the corn is this can be quite sweet, you can balance the sweetness with some other soup topping such as: 
  • Tempeh Bacon bits
  • Cheese, vegan or regular
  • Schug
  • Sriracha
  • Chives
  • A dollop of sour cream vegan or regular
  • Avocado pearls
  • Cooked Mushrooms
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup with basil pine nut topping
  • Calories: 163
  • Sugar: 8
  • Sodium: 395
  • Fat: 5.1
  • Saturated Fat: .7
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 27.2
  • Fiber: 3.2
  • Protein: 6.1
  • Cholesterol: 0

Keywords: How to make corn soup, vegan corn soup, corn soup no cream, Corn soup