Our Creamy Vegan Corn Soup brings together the sweetness of summer corn with a velvety potato base for a satisfying soup that can be served cold or hot, and take you from late summer to fall!
Summer might be coming to an end, but there is still plenty of fresh corn out on market! Granted, it might no longer be the sweetest... but there are many ways it can be jazzed up! And this velvety corn soup is definitely one of them!
With just a handful of ingredients and a few simple steps, you can have a delicious bowl of soup in less than 30 minutes.
Start with fresh corn. Remove the husk and make sure to remove as much of the silk as possible (no one like stingy corn soup, am I right??). For fun ideas on what to do with the husk, click HERE !
Carefully cut off the kernels using a sharp knife. Place the flat end on a cutting board and hold it tight, so it doesn't slip.
Dice the potatoes and onion, but don't worry too much about the size or shape. They will go in the blender once their cooked. You can use scallions, or a combo of onions and shallots instead.
Everything goes in a large soup pot with vegetable broth and cooked until tender. Let it cool slightly, blend until smooth, and done!
This corn soup can be served hot or cold. Remember that when corn is in season, it will be pretty sweet. To balance out the sweetness, you can skip the corn topping and use this instead:
- Lime or lemon juice
- Hot sauce
- Chili lime seasoning
- Freshly ground black pepper and smoked salt
- Diced avocado and jalapeño with a squeeze of lime
- Crushed up corn or potato chips for crunch
More Corn Recipes
- Corn Salad
- Vegan Creamy Corn Soup
- Vegan Blueberry Corn Muffins
- Corn Soup with Basil and Pine Nuts
- Jalapeño Cornbread
Creamy Vegan Corn Soup
- Total Time: 40 minutes
- Yield: 10 cups 1x
Description
Our Creamy Vegan Corn Soup brings together the sweetness of summer corn with a velvety potato base for a satisfying soup that can be served cold or hot, and take you from late summer to fall!
Ingredients
For the Soup
- 5 ears of fresh corn
- 3 medium potatoes, peeled and quartered
- 1 medium onion, roughly chopped, or a dozen scallions, sliced
- 7 cups vegetable broth
- 1 tsp salt
- ¼ tsp ground black pepper
Corn Topping
- 2 ears of fresh corn
- 1 tbsp extra virgin olive oil
- ½ tsp salt
Instructions
Soup
- Using a sharp knife, cut the kernels off 5 ears of corn. Place them in a bowl and set them asideCombine the vegetable broth, corn kernels, potatoes, onions or scallions, salt and pepper in a soup pot. Bring to a boil, then cover and simmer for 20 minutes
- Let the soup cool. Transfer it to a blender and blend until smooth
Corn Topping
Cut the kernels off 2 ears of corn.
Heat the olive oil in a nonstick skillet over medium-high heat. Add the corn kernels and salt and cook for 5 minute or until the corn start to turn golden brown. Sprinkle on top of the soup right before serving
Notes
- Add Salt and pepper to taste
- Prep Time: 15
- Cook Time: 25
- Category: Soup
- Method: Stove Top
- Cuisine: summer
Nutrition
- Serving Size: 1 cup with topping
- Calories: 125
- Sugar: 2
- Sodium: 452
- Fat: 2
- Saturated Fat: 0
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 3
- Protein: 3
- Cholesterol: 0
Sara
Wow! I made this soup and it is gorgeous - thank you!
Vicky & Ruth
Thank you Sara, so happy that you liked it. Would you mind rating it for us. Thanks
Raquel
Corn soup is one of my favorite creamy coups! Love that this recipe is vegan and super easy!
Adam
Wonderfully thick and creamy. I might reduce the onion next time or switch to scallions (it’s a personal thing) but this one is velvety and smooth. Extremely satisfying!