Creamy Vegan Corn Soup

  • Author: Vicky & Ruth
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 10 cups 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: summer


Our Vegan Creamy 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!



5 ears of fresh corn

3 medium potatoes, peeled and quartered

1 medium onion, roughly chooped or a dozen scallions, sliced

6 cups vegetable broth

1 tsp salt

1/4 tsp ground black pepper

Corn Topping

2 ears of fresh corn

1 tbsp extra virgin olive oil

1/2 tsp salt



  1. Using a sharp knife, cut the kernels off 5 ears of corn. Place them in a bowl and set them aside
  2.  Combine 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
  3. 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


  • 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