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?
Spicy Sweet Corn Vegan Soup {Blender}
- Prep Time: 20 min
- Cook Time: 10 min
- Total Time: 30 minutes
- Yield: 3 1x
Description
Spicy Sweet Corn Vegan Soup {Blender}
Ingredients
- 3 cups corn kernels (non GMO). THis can be previously frozen if you need a quick version. Save 2 tbsp cooked corn for topping.
- 1–2 tbsp olive oil or avocado oil (divided)
- 1 tsp sea salt (divided)
- 15 ounces of light coconut milk (from the can) or unsweetened non dairy milk of choice. (The coconut milk from the can makes the soup creamier).
- 1 tsp paprika or sweet paprika
- 2–3 garlic cloves. Equivalent to 1 tsp minced.
- 1/4 tsp black pepper
- 2 tbsp chili sauce, spicy curry sauce, or hot sauce
- 1/4 cup packed fresh basil leaves plus extra for garnishing
- Optional Peppercorns to top –
- Optional sliced jalapeno or peppers
Instructions
- Preheat oven to 450F. While the oven is preheating, toss you kernels in 1 tbsp oil and and 1/4 tsp sea salt. Place on baking tray. Roast your corn kernels for 15 -20 minutes (toss half way to prevent burning). Corn will be slightly golden brown.
- Remove kernels and let cool just a bit before blending.
- Next peel your garlic. Place your corn, garlic, spices, coconut milk, and 1/4 cup basil leaves in a blender. Blend until creamy. If you don’t have a blender, you may use a food processor or hand held blender, but it may take extra time to get to the right consistency. If you want the soup to be a little thinner soup, add in 1/4 c vegetable broth. Then blend again.
- Pour blended soup into a medium 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, extra roasted corn, and black pepper or peppercorn. OPTIONAL topping – A drizzle of coconut milk and olive oil, plus jalapeno slices.
- If you are making ahead, you can store in fridge or freezer in a airtight container.
Notes
- 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.
- Nutrition facts below based on using light coconut milk/cream
- Category: main
- Method: stove
- Cuisine: american
Keywords: soup, corn, vegan soup, roasted vegetables, quick meal, gluten free, healthy, vegetarian
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?
ps.
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!
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!
★★★★★
Oh I love that! Thanks for feedback Jill!
My soup is wasn’t as vibrant is colour, but it was very delicious. It made just enough for two of us — no leftovers!
★★★★★
I really loved how creamy and tasty it is! Thanks for the recipe!
★★★★★
So glad you loved it Toni!
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 ??
★★★★★
Mine too! Always yellow ?
I’m going to the store tomorrow to buy these ingredients! I can’t wait to make this!
★★★★★
Great to hear Lauren! Enjoy!
This soup looks like a perfect hug in a mug. Too tempted to try!
★★★★★
“Perfect hug in a mug.” Love that!! And it definitely is! 😉
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.
Great! Enjoy Adam!
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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!
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 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?
It looks great and I never make this before.The photos you took are elegant
Thank you Vivi.
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!
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
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 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.
I’ve never had creamy corn soup before! This one looks so vibrant and beautiful!
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!
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!
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. 😉
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!
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
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)
Mmmmm this soup sounds so warm and comforting 🙂
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!
That’s one of those soups you just want to dive right in to!
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.
I have not had corn in forever but this looks good enough to drink right down! 😉 YUMMY!
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!
Loving how simple this is and yes you are crazy for making soup in this heat! Good luck with the surgery.
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!