This recipe is for a delicious and creamy vegan cream of corn soup that is perfect for a cozy and comforting meal. Made with fresh corn, potatoes, and coconut milk, this soup is easy to make and packed with a lovely flavor. Serve with sourdough or wholesome bread, or make a sandwich for a full meal.

Cream of corn soup originated in New England but is a favorite everywhere. The sweetness of the corn with the savory flavors make mouth watering flavors. This soup is a delicious choice if you’re looking for a comforting soup for a cold day or a light summer dish.

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Bowl of Cream of Corn Soup with spoon on the side

How to Make Vegan Cream of Corn Soup

Vegan cream of corn soup is a delicious and comforting soup that is perfect for any time of the year. This soup is made with fresh or frozen corn, potatoes, vegetable broth, and a blend of spices to create a creamy and flavorful base. It is a great way to use up any leftover corn or make use of seasonal fresh corn. This vegan soup is a healthy and satisfying meal that is also gluten-free and dairy-free. It is easy to make and requires only a few simple ingredients. With its smooth and creamy texture and sweet corn flavor, it is sure to be a hit with vegans and non-vegans alike.

Serving Options

Vegan cream of corn soup can be served as a delicious and comforting standalone meal or as a side dish alongside other dishes. It pairs well with bread, crackers, or a simple green salad. For a heartier meal, you could also serve it with a sandwich or wrap. You may also consider adding toppings to the soup, such as fresh herbs, a drizzle of olive oil, or a dollop of vegan sour cream.

More Serving Options:

Serve this with crusty bread or dinner roll.
The perfect accompaniment to this soup are sandwiches.
Use fresh corn for the best flavor: If possible, use fresh corn instead of canned corn for the soup. This will give the soup a fresher and sweeter flavor.
Add a spicy kick: For some added heat, consider adding diced jalapenos or red pepper flakes to the soup.
Make it creamier: If you prefer a creamier soup, you can add a little bit of vegan cream cheese or cashew cream to the soup. This will make it thicker and richer.
Garnish with fresh herbs: To add some color and freshness to the soup, top it with some fresh chopped herbs like cilantro, parsley, or chives..

Ingredients

4 cups fresh or frozen corn kernels
2 medium potatoes, pealed and cut into 1 inch cubes
1 onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
4 cups vegetable broth
1 cup vegan milk (such as coconut milk or almond milk)
⅛ cup nutritional yeast (optional)
¼ teaspoon smoked paprika (optional)
salt and pepper to taste

Instructions

In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened.
Add vegetable broth to pot and add potatoes and corn.
Bring to a boil, and then reduce heat and simmer. Cook 15 – 20 minutes and until potatoes are cooked through.
Remove from heat and let cool slightly. Add plant-based milk and stir in.
Using an immersion blender or transferring the soup to a blender, blend until smooth.
Return the soup to the pot. Heat the soup until warmed through.
Season with salt and pepper to taste.
Serve hot and enjoy your vegan cream of corn soup!