Vegan
Dairy FreeSpicy Vegan Cream of Corn soup! A vegan cream of corn soup that’s nourishing, flavorful, and gluten free! So easy to make. Just roast then toss in a blender. Perfect vegetarian dish for anytime of year. Serve warm or chilled. Ready in 35 minutes and super tasty!
Yes I’m posting a soup recipe the day after I posted a crock pot recipe while complaining about the heat. Don’t judge my sporadicism. Is that a word? LOL! But I promise this blender vegan spice cream of 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 and I’ve heard that roasting sweet corn that is in season is actually easier to digest (more on that below). So you can imagine roasted corn in soup form would be even easier on the stomach, right? Right you are! Oh and bonus points that’s it’s another blender recipe. SUPER EASY!
I also feel like this is a kind of a comfort food to meets end of summer. Speaking of comfort. Can you tell that all my recipes this week have been about comfort food made gluten-free, of course, and a little bit healthier?
You see, I’ve got five days until until my colon surgery. Trust me, I won’t be having these comfort foods the day before. LOL! Oh so fun! So I guess I was trying to get in all the good stuff before I have to drink broth and Jell-O for a few days. Come on come now, you know you would do that too! When someone says you can’t eat all your favorite foods for a period of time, all you want to do eat them. Eat all the ice cream, drink all the wine, double up on tacos. And make 12 more apple pie peanut butter cakes. Just kidding, I only made one more peanut butter mug cake.
That being said, I think there’s a way to find comfort in just about any food you make. It’s all about the love. Which is how I came up with this vegan cream corn recipe. A little TLC and Comfort food for the Cotters! My husband loves a good creamy chowder, spicy food, and good old fashioned cream of corn casserole (yes we totally Americanized him). Me? I love creamy vegan soups or chilled gazpacho style soups. I dunno, it’s my thing. But either way, I’m all about making a veggie soup with extra creamy and full of flavor. Plus soups are so easy to make ahead and freeze. They are my meal prep jam!
Back to my main point here, this vegan spicy cream of corn soup was all about creating comfort and nourishment. So I decided we needed to give corn another chance by first roasting sweet corn then blending it with coconut milk and spices! Not only is this blender soup recipe so easy to make, but it’s super tasty and “supposedly” it’s for better digestion.
How is this possible?
Well folks, eating non GMO seasonal corn that’s cooked contains soluble fiber. This soluble fiber reaches the lower part of our large intestines where they are absorbed by intestinal bacteria and then turned into short chain fatty acids. This is creates a support system for good bacteria. So basically FEEDs that gut flora. Better gut flora means a healthy immune system and better digestion! Plus eating corn with a healthy fat (such as coconut milk) can help you absorb more of it’s fat soluble antioxidants, (like vitamin A). You can thank Dr. Axe for that tip. I love that guy, he’s brilliant! Plus he’s a cutie. Just sayin…
Anyways…. I’m happy to report that cream of corn soup will be a new healthy comfort food soup we will be adding to our menu! And hopefully you can enjoy too!
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Vegan Spicy Cream of Corn Soup {Blender}
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Prep Time: 20 min -
Cook Time: 10 min
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Total Time: 30 minutes
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Yield: 3
Print Recipe
Pin RecipeDescription
Vegan Spicy Cream of Corn Soup {Blender}
Ingredients
- 2-3 cup corn kernels (non GMO, seasonal)
- 3 tbsp olive or avocado oil (divided)
- 1/4 tsp sea salt
- 15 ounces of light coconut milk or cream (whatever you prefer, both work great)
- 1 tsp paprika
- 2-3 garlic cloves (if they are small, use 3)
- 1/4 tsp black pepper
- 1/2 tsp sea salt
- 2 tbsp chili sauce or Sriracha (plus extra for topping)
- 1/4 cup packed fresh basil leaves (some for garnishing)
Instructions
- First Roast your corn kernels. Preheat oven to 450F. While preheating toss you kernels in 1 tbsp oil and and 1/4 tsp sea salt. Place on baking tray. Bake for 15 -20 minutes or until golden brown.
- Remove kernels and let cool.
- Next peel your garlic.
- Place your corn, garlic, and the rest of your ingredients in a blender. Blend until creamy.
- Pour blended soup into a stock pot. Heat on medium heat until it comes to a soft boil. About 2-3 minutes. Then reduce to low until ready to serve.
- Serve in bowls with fresh basil on top, extra chili sauce, and black pepper.
- If you are making ahead, you can store in fridge or freezer in a air tight container. note due to coconut milk/cream becoming solid at cooler temperatures, you will need to mix thoroughly or blend again if you want to reheat.
- If you want a thinner soup, feel free to add in broth.
Notes
Sweet corn works great here and compliments the spices.
If you want extra spice, throw in a diced red pepper or jalapeno when blended.
Nutrition facts using light coconut milk/cream
Kitchen tools to help you make this SUPER tasty Blender Vegan Cream of Corn Soup!
Okay, I think I just talked about veganizing soup, corn, and digestion on a Friday. Are you still awake?
Haha! I hope so.
More blender vegan soups to give you a little comfort and EASE.
Creamy Persimmon and Butternut Squash Soup
Chilled Avocado Artichoke Pea Soup
Creamy Vegan Soups from around the web.
Creamy Vegan Eggplant Tomato Soup
Moroccan Cauliflower Soup with Pistachio Cream
Cheers to comfort! I need a hug.
Favorite creamy blender style soup?
This post does contain some affiliate links. But I truly love these products, you know this. <3
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!
Loving how simple this is and yes you are crazy for making soup in this heat! Good luck with the surgery.
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!
I have not had corn in forever but this looks good enough to drink right down! 😉 YUMMY!
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.
That’s one of those soups you just want to dive right in to!
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!
Mmmmm this soup sounds so warm and comforting 🙂
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)
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
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!
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. 😉
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!
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!
I’ve never had creamy corn soup before! This one looks so vibrant and beautiful!
this soup looks wonderful, and the colour is so vibrant and delicious. love that it’s vegan too!
i know you’d love! color is a bonus haha.
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!
This looks BEYOND comforting and tasty! I love the beautiful colors, too. Looks good enough to make ALL summer long! 😛
It so is!! Let me know if you try it Jamie
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!
you will looooooooooove!
It looks great and I never make this before.The photos you took are elegant
Thank you Vivi.
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)
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.
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!
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?
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!
oh wonderful! so glad. Haha yes, we like spicy!
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.
For sure! Let me know if you try it Sarah!
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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.