This Spicy Corn Soup is a comfort food recipe that is simple to make, but that’s not all. Made with roasted sweet corn, this vegan soup is also nourishing! Gluten free and delicious any time of the year. Serve warm or chilled. Ready in 35 minutes and super tasty!
Yes I’m posting a soup recipe a week before the FALL season begins. Right at the cusp of summer! But I promise this blender spicy vegan corn soup recipe is really good hot (or chilled). And to be honest, I really wanted to try my hand at creating (and enjoying) a vegan style roasted cream of corn soup.
We rarely eat corn. It’s one of those vegetables that get a bad rap, but you know what? It’s a vegetable from the earth, so if you enjoy it and can digest it, GOT FOR IT!
TIP – If you’re concerned and GMO corn, be sure to choose USDA-certified organic corn, or ask the local farmers their corn is grown. More on that topic below.
Is Corn Healthy?
Here’s something you might not know about corn. The peak season for sweet corn lasts from May through September. Eating seasonal foods have their health perks! Meaning, they often contain more nutrients. Roasting/cooking sweet corn actually boosts its benefits. One recent study, has found that while sweet corn loses vitamin C during cooking, its antioxidant levels actually increase. Sweet corn is loaded with lutein and zeaxanthin, two phytochemicals (antioxidants) Also, the insoluble fiber in corn feeds good bacteria in your gut, which aids in digestion as well! So let’s consider this end of summer corn soup the sweet spot for taste and health, mmm k?.
Oh, and bonus points that’s it’s a blender recipe. Did you know you can make soup in a blender? Yes, it IS possible and it’s easy to do!.
Do I need to use a blender to make corn soup?
If you don’t have a powerful blender, you can use an immersion blender (some people call it a stick blender). They’re available in a good range of prices, from $30 up to $300, so it’s a budget friendly option.
How to make vegan soup in a blender
Ya’ll, this vegan soup is so easy to make! I’m talking about 5 simple steps and 35 minutes to make corn soup. It doesn’t get much easier than that, am I right? Well, unless you’re making a chilled soup that doesn’t require any veggies to be cooked. You know, like my recipe for Artichoke Avocado Spring Pea Soup.
Just follow my lead here and I’ll show you how to make the spicy sweet corn soup.
- REMOVE THE CORN FROM THE COB
This step is sort of self explanatory. I don’t think you will like corn cob in your soup. 😉
Corn kernels come off of the cob pretty easily if you use a sharp knife, but there are kitchen gadgets you can buy that make quick work of it as well.
- ROAST THE SWEET CORN
You can roast the corn on an outdoor or indoor grill, or even over the flame of a gas stove. HOWEVER, if you choose the stove top method, please be extra careful and watch over it the entire time. Oh, and if you are really in a pinch, Trader Joe’s sells bags of roasted sweet corn niblets. You will just need to thaw it first. I don’t think the texture is the same as fresh sweet corn but it’s going into corn soup, which is pureed. So, the end result is still that roasted sweet corn flavor.
- PUT INGREDIENTS INTO THE BLENDER
Toss the sweet corn kernels into your blender with some coconut milk and spices. Alternately, if you will be using an immersion blender, just place everything into a pot, saucepan, or mixing bowl with a flat bottom.
The spice level of the soup is pretty low, I use just enough sriracha or chili sauce to give the soup a little kick. You can cut back on the amount, or add more, depending on your tolerance for spicy food.
Then run the blender until everything is creamy and smooth. If you like a little texture in your soup, leave some of the corn kernels out. When you are ready to eat, stir them into the soup or use them on top, as garnish.
After you blend the soup, simply transfer to a small pot, bring to a light boil, then reduce and simmer. Garnish with extra spices and herbs if you like. We often top with jalapeno, a drizzle of non dairy cream, olive oil, salt, and peppercorns to ours. It’s delish and gives it a nice kick, ya know?
This dish is definitely a kind of a comfort food to meets end of summer. I also love that the soup tastes delicious warm or chilled. As a result, you can enjoy it on those final hot days of summer, or when the fall chill hits the air. It’s ready in 35 minutes and super tasty!
See, there is a way to find comfort in just about any food you make. It’s all about the FOOD love. I’m happy to report that this creamy corn vegan soup cream will be added to our menu, even throughout Fall. And hopefully you can enjoy too!
Favorite Summer meets Fall style soup?
Just letting you know this vegan corn soup recipe was originally published in 2016. I retested the recipe, rephotographed, and updated nutritional content. Now I am republishing it for you today! The original photos looked like this, just in case you’re wondering. 🙂
Thank you for following Cotter Crunch Y’all!.
MORE SOUP RECIPES HERE!
This recipe is part of Our Best Healthy Soup Recipes for Fall collection. Check it out!