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.

Spicy Roasted Corn Soup (Vegan Soup)

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)
1/4 teaspoon black pepper
1/4 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

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Instructions

Preheat oven to 450 Fahrenheit. While the oven is preheating, toss the kernels in 1 Tablespoon oil and and 1/4 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 1/4 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 1/4 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, extra chili sauce, extra roasted corn, and black pepper or peppercorn.
Optional topping – A drizzle of coconut milk and olive oil, plus 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:
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