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Home › Recipes › By Diet › Vegan
★★★★★52 Comments

Roasted Corn Vegan Soup {Blender Recipe}

girl with kitchenaid mixer

by Lindsay Cotter Updated: May 21, 2022

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Vegan Corn Soup Pinterest Image

Ready in just 35 minutes, this Spicy Roasted Corn Soup, is made with nourishing, whole food ingredients for a delicious and creamy comfort food recipe you can feel good about eating. Prepare it ahead of time for a warm dinner or chilled lunch. Gluten free and Vegan options. 

two bowls of vegan corn soup with spoons in them

Last but not least in our full week of soup recipes, this dairy free blended soup is the perfect combination of sweet and spicy thanks to fresh roasted on the cob, chili sauce, and a few other wholesome ingredients for a tasty appetizer or filling main course. 

Not Yo Mama’s Cream of Corn Soup

Does your family eat much corn? I’ll admit, I love my Creamy Sweet Corn Cauliflower Grits. However, other than that, we don’t eat it much. More often than not it gets a bad reputation for not being the healthiest of vegetables out there. However, that’s not entirely fair! After all, it’s still fresh and comes from the Earth, right? That means it has to have some benefits! Not to mention, this time of year it’s available in pretty much any farmer’s market and can be found all year long at your local grocery store. So, I decided to give corn another chance with an easy meal prep recipe and see if I can convert you into a corn-lover. 

bowl of spicy vegan corn soup with jalapeno garnish

I’ll let you find out how good it is for yourself, though. Let’s get cookin’! 

Is Corn Healthy? 

There has been a whole lot of controversy regarding corn in the health industry. Is it good? Is it bad? Depending on who you talk to, the answer seems to always be changing. So, let’s get to the bottom of it once and for all! 

The truth is, corn comes from the ground just like any other vegetable. That means that while it is primarily made up of carbs, it naturally contains some vitamins and minerals such as manganese, phosphorus, vitamin B6, and folate. Plus, it is a great source of fiber to keep you full and help regulate your digestive system! All in all, if you can digest it and aren’t following a low-carb diet, corn can be a great addition to a healthy diet! 

5 Common Corn Myths

  1. Corn is high in sugar. While corn does contain some sugar. At only 3 grams per serving, it is much less than most people assume. Plus, they’re all naturally occuring!
  2. Corn can’t be digested. Some people may have specific health conditions in which medical professionals may advise against consuming corn, but for the average person, it is can easily be digested and adds some fiber to the diet.
  3. Corn contains gluten. The myth likely derives from the fact that corn is a grain. However, it is completely free of gluten!
  4. Corn has no nutritional benefits. A serving of corn provides small amounts of vitamin C, iron, calcium, and antioxidants to help boost your immunity. (source)
  5. Corn is low in protein. A good option for vegans and vegetarians, one serving of corn provides 3 grams of protein and can be paired with legumes for a complete protein source.
corn cobs on a metal grate for roasting

However, to get the most bang for your buck, at least when it comes to the nutritional benefits, it helps to eat corn during its peak harvesting season which just so happens to be from May through September! During this time, it is harvested and eaten fresh which helps retain more nutrients. Plus, recipes like this blender soup, increase the nutritional value by cooking the kernels.

For example, one study found that while cooking or roasting corn causes it to lose some of its vitamin C, it actually increases its antioxidant levels which can help boost your immunity. 

Pro Tip

Note: If you’re concerned about the use of GMOs on your corn, be sure to choose USDA-certified organic corn. Or ask the local farmers where their corn is grown! 

The Secret to Great Flavor

roasted corn kernels being stirred iwth a wooden spatula

Not only does roasted corn look pretty, thanks to the caramelization of the kernels that yields a golden flavor, but it also packs more flavor! Cooking it on a baking sheet helps concentrate the natural flavors of the corn and creates a sweet soup without adding any extra sugar or sweeteners.

How Do I Make Soup in a Blender?

The key to creating this blended soup is to first roast the corn! Then, it only takes a few steps, and you’re on your way to a creamy dinner. Start with our quick video tips. Then, just follow the steps below!

 
 
 
 
 
View this post on Instagram
 
 
 
 
 
 
 
 
 
 
 

A post shared by Lindsay Cotter | Gluten Free (@cottercrunch)

First, preheat the oven, and toss the corn kernels in olive oil and sea salt before placing them on a baking tray. Let it roast for 15-20 minutes, making sure to shake it halfway through to prevent it from burning. The kernels should turn a nice golden brown!

Woman stirring roasted corn kernels on a baking sheet

Next, remove the kernels from the oven, and let them cool a bit before adding them to the blender. Otherwise, the mixture will explode! Peel the garlic, and place the corn, garlic, spices, coconut milk, and ¼ cup of basil leaves in the blender. Blend the ingredients until a creamy texture is formed. 

girl in kitchen with blender, pouring non dairy milk into blender cup.
overhead view creamy corn soup in pot with spoon
Pro Tip

Pro-Tip: If you don’t have a blender, use a food processor or handheld blender. Just be aware that it might take extra time to achieve the same, smooth texture!

Once blended, pour the soup into a medium-sized pot, and heat until it comes to a soft boil. This will take 2-3 minutes.

Pro Tip

Note: For a thinner soup, add in ¼ cup of vegetable broth, and blend the ingredients one more time before adding them to the pot.

To finish, reduce the heat, add your toppings, and enjoy! 

Optional Toppings

Of course, this spicy corn chowder or soup is full of flavor by itself, but I like to spice things up even more with toppings like fresh basil, extra chili sauce, roasted corn kernels, peppercorn, jalapenos, and even a drizzle of coconut milk and olive oil from time to time. If you aren’t following a vegan diet, you could even add in shrimp or chicken! 

Roasted corn soup in a black bowl topped with roasted corn kernels, a spoon scooping up a bite.
Overhead view creamy roasted corn soup in white bowl topped with roasted corn kernels.

Common Questions About

Do I have to have a soup blender?

No! 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 wide range of prices, from $30 up to $300, making them a fairly budget-friendly option. Trust me, you don’t need anything super fancy! 

How long does creamy vegan corn soup last?

This recipe is fairly long-lasting, making it ideal to make at the start of the week for easy dinners or packed lunches! If stored in an airtight container, it will stay fresh in the fridge for 3-4 days. Or, place it in the freezer for up to 3 months! 

What is the difference between cream of corn soup and corn chowder?

Typically, cream of corn soup is made out of whole corn kernels with a cream-based sauce. Corn chowder has a similar base but also contains pieces of other vegetables such as celery, onion, potatoes, and meat making it a much thicker and chunkier food. 

What do I do if my soup is too thin? 

If you find that your soup is too thin, try adding a slurry to thicken it up without altering the taste. 

Prep

More of Our Favorite

Veggie-Filled Soups

  • Roasted Butternut Squash Soup with Persimmon (Vegan, Paleo)
  • Creamy Artichoke Pea Soup (Vegan Option)
  • Creamy Fennel Roasted Cauliflower Soup (Vegan)
  • Creamy Vegan Tomato Soup

Print
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Roasted Corn Vegan Soup {Blender Recipe}


★★★★★

5 from 11 reviews

  • Author: Lindsay Cotter
  • Total Time: 30
  • Yield: 3 1x
  • Diet: Vegan
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Description

This spicy vegan corn soup is made with roasted corn kernels and creamy coconut milk for an easy meal that can be made in the blender!


Ingredients

Units Scale
  • 3 cups corn kernels (non GMO). This can be previously frozen if you need a quick version. Reserve 2 Tablespoons cooked corn for topping.
  • 1–2 Tablespoon olive oil or avocado oil (divided)
  • 1 teaspoon sea salt (divided)
  • 15 ounces light coconut milk (from the can) or unsweetened non-dairy milk of choice. (The coconut milk from the can makes the soup creamier.)
  • 1 teaspoon paprika or sweet paprika
  • 2–3 garlic cloves (equivalent to 1 teaspoon minced)
  • ¼ teaspoon black pepper
  • ¼ cup packed fresh basil leaves, plus extra for garnishing
  • 2 Tablespoon chili sauce, spicy curry sauce, or hot sauce
  • optional peppercorns to top
  • optional sliced jalapeno or peppers

Instructions

  1. Preheat oven to 450 Fahrenheit. While the oven is preheating, toss the kernels in 1 Tablespoon oil and and ¼ teaspoon sea salt. Place on a baking tray. Roast the corn kernels for 15 -20 minutes (toss halfway to prevent burning). Corn will be slightly golden brown.
  2. Remove corn kernels, and let cool just a bit before blending.
  3. Peel the garlic. Place the corn, garlic, spices, coconut milk, and ¼ cup basil leaves in a blender. Blend until creamy. Or, use a food processor or handheld blender. (It may take extra time to get to the right consistency.) For thinner soup, add in ¼ cup vegetable broth. Blend again.
  4. Pour blended soup into a medium pot. Heat on medium heat until it comes to a soft boil. About 2-3 minutes. Then, reduce the heat to low until ready to serve.
  5. Serve in bowls with fresh basil on top, extra chili sauce, extra roasted corn, and black pepper or peppercorn.
  6. Optional topping – A drizzle of coconut milk and olive oil, plus jalapeño slices.
  7. Store in fridge or freezer in an airtight container.

Notes

  1. Due to coconut milk/cream becoming solid at cooler temperatures, you will need to mix thoroughly or blend again if you want to reheat.
  • Prep Time: 20
  • Cook Time: 10
  • Category: Soup
  • Method: Blender
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 232
  • Sugar: 6.6 g
  • Sodium: 239.2 mg
  • Fat: 11.2 g
  • Saturated Fat: 5.4 g
  • Carbohydrates: 33.1 g
  • Fiber: 3.6 g
  • Protein: 4.7 g
  • Cholesterol: 0 mg

Keywords: soup, corn, vegan soup, roasted vegetables, quick meal, gluten free, healthy, vegetarian

Did you make this recipe?

Tag @cottercrunch on Instagram and hashtag it #cottercrunch

Okay, friends. It probably took you longer to read this post than it will to make this recipe. Did I change your mind about corn? Let me know in the comments below, and while you’re down there, go ahead and share your favorite way to eat this late summer veg! 

Cheers, 

LC

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Categories: Dairy-Free, Egg-Free, Gluten-Free, Main Dishes, Nut-Free, Quick Meals, Stews and Soups, Stovetop, Vegan, Vegetarian Tags: blender recipe, soups, vegan

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Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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Reader Interactions

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Steph

    12/22/2021 at 1:22 PM

    I de-Vegan’d it, by adding bacon. I cut up pieces of yellow onion and bacon and cooked it on stove-top and then added it to blender with the corn, coconut milk, garlic spices. I didn’t have paprika. I added cayenne. Was delicious. I honestly adore corn, it is one of my favorite foods.

    ★★★★★

    Reply
    • Steph

      12/22/2021 at 1:24 PM

      oh! and the basil? seriously best part of this recipe!

      ★★★★★

      Reply
  2. wilhelmina

    08/31/2021 at 8:33 AM

    This soup is so dang good! Roasting the corn adds such a great flavor. Even my seven year old ate every bite!

    ★★★★★

    Reply
    • girl with kitchenaid mixerLindsay Cotter

      09/02/2021 at 12:25 PM

      So glad! THanks for feedback!

      Reply
  3. cate

    08/31/2021 at 7:33 AM

    This was blow your mind spectacular in the flavor department!

    ★★★★★

    Reply
  4. Heather Rose

    08/30/2021 at 12:04 PM

    This is amazing!! My new favorite recipe.

    ★★★★★

    Reply
  5. Jill

    09/02/2020 at 11:59 AM

    Crazy delicious soup and so easy to make! I already had some steamed corn on the cob on hand so I didn’t roast it, but it seems perfect to me. Sweet, creamy and lightly spicy. I will definitely make this again!

    ★★★★★

    Reply
    • girl with kitchenaid mixerLindsay Cotter

      09/03/2020 at 10:35 AM

      Oh I love that! Thanks for feedback Jill!

      Reply
  6. Krystal

    09/20/2019 at 11:03 PM

    My soup is wasn’t as vibrant is colour, but it was very delicious. It made just enough for two of us — no leftovers!

    ★★★★★

    Reply
  7. Toni

    09/17/2019 at 8:52 AM

    I really loved how creamy and tasty it is! Thanks for the recipe!

    ★★★★★

    Reply
    • girl with kitchenaid mixerLindsay Cotter

      09/18/2019 at 9:58 PM

      So glad you loved it Toni!

      Reply
  8. Liz S

    09/17/2019 at 5:08 AM

    That color!! I already love this soup because yellow is my favorite, haha. Corn is controversial; but when it’s prepared properly, I’m for it ??

    ★★★★★

    Reply
    • girl with kitchenaid mixerLindsay Cotter

      09/17/2019 at 12:45 PM

      Mine too! Always yellow ?

      Reply
  9. Lauren kelly

    09/16/2019 at 1:18 PM

    I’m going to the store tomorrow to buy these ingredients! I can’t wait to make this!

    ★★★★★

    Reply
    • girl with kitchenaid mixerLindsay Cotter

      09/18/2019 at 9:59 PM

      Great to hear Lauren! Enjoy!

      Reply
  10. Harini

    09/16/2019 at 11:01 AM

    This soup looks like a perfect hug in a mug. Too tempted to try!

    ★★★★★

    Reply
    • girl with kitchenaid mixerLindsay Cotter

      09/18/2019 at 10:00 PM

      “Perfect hug in a mug.” Love that!! And it definitely is! 😉

      Reply
  11. Adam

    11/10/2017 at 6:55 AM

    Soup have always been my favorite one. By putting all these ingredients in it, you ramp up my temptation and I cannot stop to contemplate it and love to decorate my tonight’s soup with these items.

    Reply
    • girl with kitchenaid mixerLindsay Cotter

      09/18/2019 at 10:00 PM

      Great! Enjoy Adam!

      Reply
  12. What Is Hyaluronic Acid

    12/24/2016 at 4:14 AM

    Admiring the time and effort you put into your blog and detailed information you offer. This is the first time i am reading your post and admire that you posted article which gives users lot of information regarding particular topic thanks for this share.

    Reply
  13. Sarah Bassett

    10/27/2016 at 3:04 PM

    I can’t believe how simple this is! It looks perfect for meal prep. I love cooking up a big batch of soup to have for lunch, dinner or even afternoon tea during the week. This one is definitely on the list.

    Reply
    • Cotter Crunch

      10/27/2016 at 6:13 PM

      For sure! Let me know if you try it Sarah!

      Reply
  14. Alexa

    09/17/2016 at 6:17 PM

    I’ve never tried any kind of corn soup before but my expectations where quite high when I read this recipe because it sounded so good. Expectations were met! I made it for my dad and I, and while he was making weird sounds to try and cool his mouth down, I thought it was a good amount of spicy. That being said, I only added about 1.25 tbsp of sriracha – just a warning for anyone else out there that is a baby when it comes to spice, haha.

    I’ll definitely make it again! So good.

    Thanks for the tasty recipe!

    Reply
    • Cotter Crunch

      09/17/2016 at 7:27 PM

      oh wonderful! so glad. Haha yes, we like spicy!

      Reply
  15. tdr

    09/10/2016 at 5:15 PM

    I did this with a hand blender. Didn’t manage to completely break up the corn husks (or what do you call them, I’m not a native speaker) so the toddler is complaining about those. Did your blender manage to blend them all smooth? Obviously the sriracha is only for the adults, only in the bowl. 😉 Lovely recipe, first time I did corn. (sweet corn is highly uncommon here in Belgium)

    Reply
    • Cotter Crunch

      09/10/2016 at 6:25 PM

      Hi there! sorry about the corn husk or kernels you mean? I would definitely use a stand blender or food processor. That works better than hand mixer. Or you can try smashing them first then blending? Hope this helps! keep me posted.

      Reply
      • trd

        09/11/2016 at 2:04 AM

        I mean the inside of the kernel definitely gets blended, but the thin see through “bag” that is on the outside of each kernel stays whole or at least in big parts. I have some left over, I’ll see if the stand alone blender can fix it. 😉 cheers!

        Reply
        • Cotter Crunch

          09/11/2016 at 7:11 AM

          keep me posted. I”m wondering if it’s the type of corn you used? Mine didn’t have a lot of skin on it. Do you have a food processor or chopper?

          Reply
  16. vivi

    08/17/2016 at 9:39 PM

    It looks great and I never make this before.The photos you took are elegant

    Reply
    • Cotter Crunch

      08/18/2016 at 4:41 PM

      Thank you Vivi.

      Reply
  17. Debbie @ Coach Debbie Runs

    08/17/2016 at 9:23 AM

    This looks AMAZING! And I almost missed it :-). I love corn soups and chowders and now I can’t wait until it cools off enough to actually eat it!

    Reply
    • Cotter Crunch

      08/17/2016 at 11:12 AM

      you will looooooooooove!

      Reply
  18. Jamie @ Dishing Out Health

    08/14/2016 at 10:41 AM

    This looks BEYOND comforting and tasty! I love the beautiful colors, too. Looks good enough to make ALL summer long! 😛

    Reply
    • Cotter Crunch

      08/14/2016 at 11:03 AM

      It so is!! Let me know if you try it Jamie

      Reply
  19. Kristy from Southern In Law

    08/13/2016 at 6:48 PM

    Ooh this looks so thick and creamy and delicious! We love corn but I actually haven’t ever made corn soup! This needs to change!

    Reply
  20. Thalia @ butter and brioche

    08/12/2016 at 9:25 PM

    this soup looks wonderful, and the colour is so vibrant and delicious. love that it’s vegan too!

    Reply
    • Cotter Crunch

      08/12/2016 at 10:44 PM

      i know you’d love! color is a bonus haha.

      Reply
  21. Cassie

    08/12/2016 at 7:23 PM

    I’ve never had creamy corn soup before! This one looks so vibrant and beautiful!

    Reply
  22. [email protected]

    08/12/2016 at 12:42 PM

    I love blender recipes…so easy and usually fast!!! Prayers for fast and easy surgery and healing! I’ll make sure and pick some of our fresh corn from our garden just for you!

    Reply
  23. Blair

    08/12/2016 at 12:35 PM

    It’s such a weird time of year, isn’t it?! One minute I’m serving soup for dinner and the next minute I’m sharing a salad recipe on the blog. Oh well…back and forth until it’s officially fall!

    Love blender soups and using corn is the perfect bridge between seasons. This looks incredible, and your photos are GORGE as always!

    Reply
  24. Laura @ Sprint 2 the Table

    08/12/2016 at 12:03 PM

    Confession: I don’t like cooked corn. HOWEVER, I would try this for you, my corny friend. I’d probably love it as much as I love your balls. 😉

    Reply
  25. Jenn

    08/12/2016 at 11:58 AM

    I love fresh summer sweet corn. I love roasted corn. I love corn soup. Basically, I love everything about this recipe. Excuse me, while I go slurp up the contents of that bowl down to the very last drop!

    Reply
  26. Shashi at RunninSrilankan

    08/12/2016 at 11:29 AM

    Oh wow – what a gorgeous bowl of soup! I adore grilled corn cos it just tastes so darn good – but now I know it’s gut friendly too yaya – and thanks Lindsay! BTW – sending prayers your way for your surgery, dear friend. I hope all goes well and the time of eating broth and jello passes super quick! XOXO

    Reply
  27. traci | VanillaAndBean

    08/12/2016 at 9:44 AM

    Ohhhh yaaaas!! I love a good roasted corn chowder and that swirl of Sriracha is sooo HOT! Love that! Big hugs to you as you go for the surgery, my dear. Will be waiting on the other side to see how you’re feeling! xo (love the redesign)

    Reply
  28. Tara Treble in the Kitchen

    08/12/2016 at 9:13 AM

    Mmmmm this soup sounds so warm and comforting 🙂

    Reply
  29. Katie | Healthy Seasonal Recipes

    08/12/2016 at 8:56 AM

    Hi Lindsay! This soup looks and sounds amazing!! I love that you roasted the corn and used coconut milk and Sriracha. Great combination of flavors! Sending big hugs your way for a quick recovery!

    Reply
  30. Rebecca @ Strength and Sunshine

    08/12/2016 at 7:48 AM

    That’s one of those soups you just want to dive right in to!

    Reply
  31. [email protected]

    08/12/2016 at 7:30 AM

    I love sweet corn in season. I will take it anyway I can get it. Good luck with the surgery. I’ll be rooting for you.

    Reply
  32. Annmarie

    08/12/2016 at 7:27 AM

    I have not had corn in forever but this looks good enough to drink right down! 😉 YUMMY!

    Reply
  33. Becca Heflin

    08/12/2016 at 6:48 AM

    Oh my GOSH, girl! I can’t even deal with how gorgeous this cream of corn soup is. Seriously… it’s STUNNING! I love that kick of sriracha, too. This soup is on my must-make list for the fall. Can’t wait to try it!

    Reply
  34. Megan @ Skinny Fitalicious

    08/12/2016 at 6:07 AM

    Loving how simple this is and yes you are crazy for making soup in this heat! Good luck with the surgery.

    Reply
  35. Susie @ Suzlyfe

    08/12/2016 at 5:42 AM

    I’ve got all the hugs you need 😀 Sending them over. ANd yeah, you won’t be having tons of fun before/during/after your surgery, but the good news is that this looks like it freezes well, so you can have some waiting for you in the freezer!

    Reply

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Vegan Corn Soup Pinterest Image
Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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