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.
Not Your Mama’s Cream of Corn Soup
More often than not, corn 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! During the summer months it’s available in pretty much any farmer’s market and can be found all year long at your local grocery store.
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!
The Secret to Great Flavor
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!
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!
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.
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.
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!
Serving Suggestions
Of course, this roasted corn soup is full of flavor by itself, but I like to spice things up with toppings like fresh basil, extra chili sauce, roasted corn kernels, peppercorn, jalapenos, and even a drizzle of coconut milk and olive oil. If you aren’t following a vegan diet, you could even add in shrimp or chicken!
More of Our Favorite
Veggie-Loaded Soups
Common Questions
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!
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!
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.
If you find that your soup is too thin, try adding a slurry to thicken it up without altering the taste.
Roasted Corn Soup (Blender Recipe)
- Total Time: 30
- Yield: 3 1x
- Diet: Vegan
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
- 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
- Optional 2 Tablespoon spicy sauce (such as sriracha or hot sauce) for serving.
- optional sliced jalapeño or peppers
Instructions
- 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.
- Remove corn kernels, and let cool just a bit before blending.
- 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.
- 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.
- Serve in bowls with fresh basil on top, optional hot sauce, roasted corn, and crushed black pepper.
- Optional topping – Jalapeño slices.
- Store in fridge or freezer in an airtight container.
Notes
- 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: 1 bowl
- 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
I saw the note about reheating–wondering if this would freeze and reheat without issues?
Hi Melissa! Yes, you can freeze this soup. But because it’s made with coconut milk, it may separate a little after thawing — that’s totally normal. When you reheat it, warm it gently on the stovetop and give it a good stir or whisk. If you want it extra smooth again, a quick blend with an immersion blender works well once it’s warm. Let me know if that makes sense!
I don’t know what you mean by ‘chili sauce’. Surely you don’t mean that which is so similar to ketchup. I can’t wait to make the corn soup.
Just updated the recipe card to clarify. It’s basically for serving. I like to add a dash of hot sauce and jalapeno but it’s totally optional! Keep me posted Claire!
Hi, curious if this soup has a coconut flavor? I tried a different vegan corn soup and it had way too strong of a coconut flavor for our family. Would love to hear back from you before I give it a try.
Hi Katarina! Personally, I don’t think it taste like coconut because the roasted corn overpowers. But you could try using cashew milk or a non dairy unsweetened creamer instead. It just might not be as creamy. Does that make sense?
We love basil, but this recipe had WAY WAY too much basil! It looked and tasted more like Basil Soup with corn…not a big fan of green soup! (I’m not sure how your photos showed a yellow soup.) I may try again without the 1/4 cup of basil…perhaps a sprinkle on top as a garnish.
Oh sorry to hear that Willar! Did you use 1/4 cup loosely packed? that’s about 4 leaves, give or take.
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.
oh! and the basil? seriously best part of this recipe!
This soup is so dang good! Roasting the corn adds such a great flavor. Even my seven year old ate every bite!
So glad! THanks for feedback!
This was blow your mind spectacular in the flavor department!
This is amazing!! My new favorite recipe.
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!