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Bowl of Vegan Cream of Corn Soup

Vegan Cream of Corn Soup

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 flavor. 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.
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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)
  • 1/8 cup nutritional yeast (optional)
  • 1/4 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!