Creamy Vegan Corn and Red Pepper Blender Soup

I had a craving for cream of corn soup the other day.

I hadn’t had any in probably 15 years, and have no idea why it popped into my head but after it did, I had to have it.

Creamy Vegan Corn & Red Pepper Blender Soup (gluten-free, soy-free, no added salt) - Ready in 5 Minutes and Packed with Flavor

I wasn’t going to buy it because I’m extremely sensitive to sodium, and most canned soups are water retention in a can. No thanks.

And unlike most everyone else on the planet, I hate garlic and strongly dislike onions – unless they’re incredibly caramelized. Premade soup tends to start out with an abundance of both.

Creamy Vegan Corn & Red Pepper Blender Soup (gluten-free, soy-free, no added salt) - Ready in 5 Minutes and Packed with Flavor

I refrained from using either garlic or onions, while preserving full-on flavor in this fast, easy, 5-minute, vegan, gluten-free, nut-free blender soup that’s healthy and hearty.

Rather than simmering, sautéing, and making a big ordeal out of soup-making, I made it like I make most of my favorites: in my blender.

Creamy Vegan Corn & Red Pepper Blender Soup (gluten-free, soy-free, no added salt) - Ready in 5 Minutes and Packed with Flavor

I used one 16-ounce bag of frozen sweet corn, thawed to room temp, and blended three-quarters of it with a red pepper, nutritional yeast, drizzle of coconut oil, and various spices. Then I stirred in the remaining corn to give the soup some texture.

I tossed in one teaspoon each of cumin and smoked paprika, with a pinch of cayenne. Adjust the cayenne pepper to taste if you like it spicier. I do, but I was sharing with my 6 year old, so kept the heat dialed down.

The soup is extremely adaptable to what you have and enjoy, from oregano and sage to garlic and onions. Or use the remnants of that half-used can of pumpkin puree you weren’t sure what you were going to do with, last night’s leftover steamed squash or sweet potatoes, toss them in.

Like making smoothies in the blender, I use the same strategy with blender soup. Unless it’s really far-fetched, toss it in, blend, taste it, season if necessary, and start slurping.

Creamy Vegan Corn & Red Pepper Blender Soup (gluten-free, soy-free, no added salt) - Ready in 5 Minutes and Packed with Flavor

It’s hard to believe that a plant-based soup turned out so creamy, despite no cream or milk being used. When corn is blended, it gets milky and creamy.

I blended with water, but you could use coconut water, almond milk, or cream.

Creamy Vegan Corn & Red Pepper Blender Soup (gluten-free, soy-free, no added salt) - Ready in 5 Minutes and Packed with Flavor

I used nutritional yeast because it adds a cheezy, nutty undertone. I love it and sprinkle it on popcorn, salads, and make dips with it. Just omit it if you can’t find it in your area because you can’t really ‘substitute’ for the flavor. Parmesan cheese or cashews could work, kind of.

Trader Joe’s and most mainstream grocery stores do not carry nutritional yeast. Whole Foods does, but it’s twice the price as ordering online.

I get mine from iHerb. Their prices are the best on my daily nutritional yeast and coconut oil. While you’re shopping, check out my favorite probioticsbulk cinnamonpumpkin pie spiceliquid vanilla stevia dropsbulk white stevia powdermedicinal fancy-grade honeychia seedsface cleanser, and so many other things I use daily. Code AVE630 at checkout will save you $10 dollars and orders over $20 ship free and fast.

Creamy Vegan Corn & Red Pepper Blender Soup (gluten-free, soy-free, no added salt) - Ready in 5 Minutes and Packed with Flavor

I used a heaping tablespoon of coconut oil to give the soup some sticking power and oomph. The flavor plays off the sweet corn and the sweet red bell pepper, and it’s definitely noticeable. If you’re on the fence about coconut oil, and aren’t that into it, use another oil like olive or omit.

If you are into coconut oil, you are going to adore it here. It’s smooth, rich, penetrating, and lends an unexpected sweet smoothness to the slightly spicy soup.

Despite being free-from so many things, it’s filling, hearty, healthy, and so satisfying.

Creamy Vegan Corn & Red Pepper Blender Soup (gluten-free, soy-free, no added salt) - Ready in 5 Minutes and Packed with Flavor

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Creamy Vegan Corn and Red Pepper Blender Soup (gluten-free, soy-free, nut-free, grain-free, salt-free)

This vegan, gluten-free soup with no added sodium is creamy, filling, hearty, and satisfying. The red pepper, coconut oil, and spices used really elevate traditional cream of corn soup. This soup is made in a blender and ready in 5 minutes. In the summer or warmer months, consider serving it chilled, like gazpacho. The recipe is highly adaptable based on what you have on hand and enjoy. Read the blog post for suggestions on other vegetables to include such as squash or pumpkin, as well as alternate spices and oils.

Yield: about 5 cups

Prep Time: 3 minutes

Cook Time: 2 minutes

Total Time: 5 minutes

Ingredients:

16-ounce bag frozen sweet corn, thawed to room temp (or fresh corn if you have it), divided
half of 1 large red bell pepper, deseeded
1/4 cup nutritional yeast  (or 1/4 cup raw cashews or Parmesan cheese - not vegan)
1 heaping tablespoon coconut oil (use another oil like olive or canola if you're sensitive to coconut flavor)
1 teaspoon cumin
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper, or to taste
half of 1 small red onion, peeled; optional
1 to 2 cloves garlic, peeled; optional
about 1 cup water (or use coconut water, milk, almond/soy/nut milk, cream)
salt and pepper, optional to taste

Directions:

  1. To the canister of a high speed blender, add three-quarters of the bag of corn (about 3 cups, just eyeball it), all the remaining ingredients, about 1/2 cup water, and blend. Based on how thick soup is, and personal taste preference, add more water until desired consistency is reached.
  2. After desired consistency is reached, stir in remaining corn by hand to preserve texture.
  3. Optionally, add salt and pepper to taste. I didn't.
  4. Soup may have gotten warm in your blender canister. If not, and you prefer it warmer, transfer to a microwave-safe bowl and heat until warm, about 1 minute. Alternatively, soup can be heated gently on the stovetop. In warmer months, soup can be served chilled, like gazpacho. Soup will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months.

Related Recipes

Sweet Potato Red Pepper and Coconut Milk Soup (vegan, GF) – Ready in 10 minutes

Roasted Carrot and Red Pepper Peanut Soup (vegan, GF)

Roasted Carrot and Red Pepper Peanut Soup (vegan, GF)

Creamy Tomato Soup (vegan, GF)

Creamy Tomato Soup (vegan, GF)

Lemon Rosemary Coconut Oil Roasted Vegetables (vegan, GF)

Lemon Rosemary Coconut Oil Roasted Vegetables averiecooks.com

One-Hour Sweet with Heat Tomato and Pepper Chutney (vegan, GF)

One-Hour Sweet with Heat Tomato and Pepper Chutney - Easy Recipe at averiecooks.com

Bourbon Maple Slow Cooker Baked Beans (vegan, GF)

Bourbon Maple Slow Cooker Baked Beans (vegan, GF) Recipe at averiecooks.com

Corn and Double Cheese Dip – Ready in 5 minutes

Corn & Double Cheese Dip - averiecooks.com

Double Melted Cheese and Red Pepper Dip – Ready in 5 minutes

Double Melted Cheese and Red Pepper Dip - Ready in 5 minutes

Thanks for the entries in the Margaritaville Fiji Frozen Concoction Maker Giveaway ($350 Value)

What’s your favorite soup to make or eat?

   

66 Responses to “Creamy Vegan Corn and Red Pepper Blender Soup”

  1. #
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    Caley — October 3, 2013 at 3:29 am

    Wow, this looks great, Averie! I love corn (plus I would probably have a heavy hand with the garlic and onion :)), and it drives me crazy when restaurants load corn soup up with salt and beef broth or something. It’s like, way to take a potentially vegetarian dish and make it include meat needlessly! I love your version for its simplicity and freshness.

    Reply

    • Averie Sunshine replied: — October 3rd, 2013 at 5:18 am

      salt and beef broth <– hate it when those are cross-contaminated into the happy, fresh, veggie-based ingredients which is why…I almost never dine out :) Glad you understand!

      Reply

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    Katrina @ Warm Vanilla Sugar — October 3, 2013 at 3:32 am

    Oh man! This soup sounds super easy!! Yum!

    Reply

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    Paula — October 3, 2013 at 3:55 am

    I am so glad to see this!! I haven’t given corn much thought this year but suddenly it sounds perfect for soup and I love the seasonings. I’ll be making it this weekend. I totally agree about the nooch–it has such a unique flavor and I’ve never tasted anything similar. 3 of my favorite soups are listed right after the recipe….I made your creamy tomato soup last night to take for lunch today ( my little cherry tomato and bell pepper plants are now at their most productive point). Earlier this week was a beet, carrot, apple, coconut milk, and cinnamon soup (I must say it was a gorgeous color)!

    Reply

    • Averie Sunshine replied: — October 3rd, 2013 at 5:17 am

      beet, carrot, apple, coconut milk, and cinnamon soup = THAT sounds beautiful and I bet tastes amazing! I bought a new juicer a couple weeks ago and have been juicing tons lately and carrot, apples, and beets are my fave things to juice (with a little ginger). The general public has a real aversion to beets I have found out; I would love to do a beet soup but it would be a big time-waster :)

      That’s so cool you made the creamy tomato last nite and that your faves are all listed in this post. LMK what you think after you try this one. The coconut oil is pronounced, that’s all I will say :)

      Reply

      • Brittany replied: — October 8th, 2013 at 10:37 am

        I LOVE Beets. Seriously. You just gave me the brilliant idea to make a beet soup. OMGyes.

        • Averie Sunshine replied: — October 8th, 2013 at 10:42 am

          I love beets too but most people don’t – so I never make anything with them but they are so good and would be great in soup!

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    Antonia @ Health Inspirations — October 3, 2013 at 4:02 am

    Yummy! The color of this is incredible. To me colorful and bright food is automatically so much tastier :)

    Reply

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    Lauren @ The Highlands Life — October 3, 2013 at 4:12 am

    I totally have some nutritional yeast I need to use and hopefully the temperatures will drop for us soon and I can make this and cozy up to it for lunch soon.

    Reply

    • Averie Sunshine replied: — October 3rd, 2013 at 5:14 am

      You can serve this is a gazpacho-like soup, chilled. Or keep it chilled and use it as dip!

      Reply

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    Colleen @ What's Baking in the Barbershop?! — October 3, 2013 at 4:14 am

    Homemade soups are SO much better than store bought. I can’t even remember the last time I bought pre-made soup. Your version of this looks excellent! Love how healthy and easy – and colorful :) – it is.

    Reply

    • Averie Sunshine replied: — October 3rd, 2013 at 5:14 am

      Premade soup is just one big salt slick to me! Glad you’re a fan of homemade, too!

      Reply

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    Belinda @themoonblushbaker — October 3, 2013 at 4:16 am

    Yay for frozen veggies! I love frozen corn and it does make the best soup (sorry fresh stuff but frozen corn is better for soup).
    The ease of this recipe is great for lazy people like me. Even though I will go to lengths to make desserts; savoury need to be simple and one pot max…
    Great Photos too, red is so hard to take pictures of!

    Reply

    • Averie Sunshine replied: — October 3rd, 2013 at 5:13 am

      Omg I HATE these photos. Hate.them. Between my savory posts getting no views anyway (I do it b/c I truly wanted to make something) and my hatred of the pics, it’s a miracle I posted this. So thank you for saying you like them. Yes red and orange are so hard to photograph and this was like a shade of…pale red. Like peach? Nothing I did really made me love the images :)

      Reply

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    Maryea {Happy Healthy Mama} — October 3, 2013 at 4:45 am

    A 5 minute blender soup? That’s exactly what this busy mama needs. This looks like a fantastic lunch option for me. Thanks, Averie. :)

    Reply

    • Averie Sunshine replied: — October 3rd, 2013 at 5:12 am

      YES to that. Helping a mama out with lunch. So easy – enjoy! :)

      Reply

  9. #
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    Amanda — October 3, 2013 at 5:14 am

    This looks and sounds amazing… with all the healthy modifications you have thought of, how can I not make it? :)

    Reply

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    Tieghan — October 3, 2013 at 5:17 am

    Wow Averie! You always impress me! Not only are your dessert top of the line awesome, but jeez even your soup is amazing and healthy and so easy! Incredible! I love this idea and even though I am not vegan or gluten free I would totally love this soup! The flavors sound delicious!

    Reply

    • Averie Sunshine replied: — October 3rd, 2013 at 5:20 am

      I throw up the token savory post every now and then. I have realized no one reads my site for these types of posts, per se, and they always tank. But if I am making something b/c I truly wanted to eat it, you better believe it’s getting blogged about if at all possible :) The color on this in person was just so pretty. Meh on camera, but in person, so pretty!

      Reply

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    Heather (Where's the Beach) — October 3, 2013 at 5:42 am

    This sounds perfect for a cool fall or winter evening! Love the addition of the nutritional yeast too. And thanks for the heads up on the coconut oil.

    Reply

    • Averie Sunshine replied: — October 3rd, 2013 at 5:54 am

      I have a feeling you’d love this one, Heather! :)

      Reply

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    Katie — October 3, 2013 at 5:56 am

    Midwest represent!!

    This is so my style of soup making – I hate the multiple steps most recipes say are necessary. Why complicate what should be a really SIMPLE process? And corn and red peppers….great conmbo.

    I made corn butter and corn ICE CREAM because, like you said, it gets super creamy when blended. It’s all that starch being broken down. Basically does the work of any other thickeners.

    Reply

    • Averie Sunshine replied: — October 3rd, 2013 at 5:59 am

      I made this right before I started going gung ho on juicing. I needed…something like this :) It was so creamy and satisfying. Could also do double duty as a dip!

      Your corn ice cream…I think I vaguely remember that! like 2-3 yrs ago!

      Reply

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    Jocelyn (Grandbaby Cakes) — October 3, 2013 at 6:00 am

    Wow this vegan soup looks amazing. You never think vegan soups can be creamy but you definitely prove them wrong! Wonderful!

    Reply

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    Erin | The Law Student's Wife — October 3, 2013 at 6:05 am

    I want to cozy up with a bowl of this soup on a fall day, and I cannot believe how quick it is to make! Nutritional yeast has caught my interest in the past, so this looks like a good reason to check it out!

    Reply

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    Erin | The Emerging Foodie — October 3, 2013 at 6:41 am

    YUM. The color of this is beautiful and the flavor combo sounds to die for! Love it. Definitely need to test it out! :)

    Reply

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    Meagan @ Scarletta Bakes — October 3, 2013 at 9:28 am

    You had me at no water retention in a can. Seriously, you know I love it when you go savory, and we have so much corn here lately that I love to work it into any meal. Blender soup is a must, especially when it involves cumin and cayenne! Fantastic autumn recipe!

    Reply

    • Averie Sunshine replied: — October 3rd, 2013 at 9:42 am

      Thanks Meagan! I know you have tons of corn in your ‘hood! Maybe this lil 5-minute number will come in handy for you :)

      Reply

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    Jamie@Milk 'n' Cookies — October 3, 2013 at 9:42 am

    Averie, I can’t wait to try this! I love corn chowder, but I don’t make it often since most recipes involve so much cream. I’m so excited to try your version. And I’ve already got most of the ingredients in my fridge, which makes it extra handy (including a few bell peppers that are just begging to be eaten up before they go bad!)

    Reply

  18. #
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    Christine (The Raw Project) — October 3, 2013 at 9:59 am

    This looks wonderful, great soup for fall. I have a raw broccoli corn soup recipe I’ve been loving lately and just simple tempeh miso soup.

    Reply

  19. #
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    Brandon @ Kitchen Konfidence — October 3, 2013 at 11:30 am

    Looks good Averie! I’ve only used my Vitamix once to make a soup and it was so quick and easy. I need to do it more often ;)

    Reply

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    Sommer @ ASpicyPerspective — October 3, 2013 at 12:15 pm

    Yum! Totally warm and comforting!

    Reply

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    movita beaucoup — October 3, 2013 at 12:21 pm

    You at me at: ready in five minutes.

    You da bomb.

    Reply

  22. #
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    Sherri Ogg — October 3, 2013 at 12:59 pm

    I need to make this ASAP. I’m with you on the onions and garlic. When I want corn or tomato soup, I want corn or tomato soup not onion and garlic soup.

    Reply

  23. #
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    Rachel — October 3, 2013 at 1:22 pm

    This looks so good! I have been looking for a great corn soup recipe too!

    Reply

  24. #
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    grace @ earthy feast — October 3, 2013 at 2:24 pm

    This soup looks fantastic! Your photos are beautiful – such bright festive colors! I love that you used corn to make it creamy and nutritional yeast is my go-to secret, tasty ingredient- yum! :)

    Reply

    • Averie Sunshine replied: — October 4th, 2013 at 12:22 am

      Thanks for the lovely compliments, Grace!

      Reply

  25. #
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    Happy Valley Chow — October 3, 2013 at 2:36 pm

    That definitely looks like an awesome soup. Always wanted to try a blender soup, thanks for sharing Averie :)

    Reply

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    Chung-Ah | Damn Delicious — October 3, 2013 at 4:35 pm

    Nice bowl, Averie! Oh and I love this blender soup – makes cooking so much easier!

    Reply

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    jodye @ whole pure recipes — October 3, 2013 at 5:06 pm

    This soup looks so wonderful! I am such a fan of simple blended vegetable soups like this one. The tomato pepper chutney looks amazing, too!

    Reply

    • Averie Sunshine replied: — October 4th, 2013 at 12:22 am

      That chutney is one of the best things I’ve made all year – not kidding. MAKE IT! :)

      Reply

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    Laura (Tutti Dolci) — October 3, 2013 at 10:42 pm

    I love red pepper soup, this looks perfect for fall!

    Reply

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    Carrie @ Bakeaholic Mama — October 4, 2013 at 5:13 am

    This is the kind of soup I need for this fall weather we have in NH. Looks SO good!

    Reply

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    Norma @ Allspice and Nutmeg — October 4, 2013 at 6:30 am

    I felt the warmth just reading this. I could definitely get into this soup. Thanks!

    Reply

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    sally @ sallys baking addiction — October 4, 2013 at 7:45 am

    You have me hooked on nutritional yeast, Averie. I like to sprinkle it on my popcorn too, an idea I got from you! Anyway, this super creamy soup looks wonderful. I am all about comforting 1 bowl meals like this in the chilly weather. Speaking of, it’s been in the 80s this week. While I love the sunshine, I was so ready for Autumn when we had 60 degree weather in September. Now it’s summer again?!?!

    This is an easy meal I gotta try! Pretty pics too. I can’t imagine how hard soup is to photoshoot!

    Reply

    • Averie Sunshine replied: — October 4th, 2013 at 9:51 am

      I HATE these photos. Hate.them. Between my savory posts getting no views anyway (I do it b/c I truly wanted to make something) and my hatred of the pics, it’s a miracle I posted this. So thank you for saying you like them. Yes red and orange are so hard to photograph and this was like a shade of…pale red. Like peach? Nothing I did really made me love the images :) It was bright, dark, shawdowy, glarey and orange…all in one. FUN. lol

      As for nooch, did not know I helped get you on board with that! I love it so much. I spray my popcorn with coconut oil (the TJs cooking spray works excellent) so the nooch sticks. Then sometimes I add cinnamon. And stevia for a pop of sweet. It’s salty and sweet without the sodium or sugar rush :)

      Reply

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    Lizthechef — October 4, 2013 at 8:11 am

    A perfect fall recipe – so glad to discover your collection of low salt soups!

    Reply

    • Averie Sunshine replied: — October 4th, 2013 at 9:55 am

      No salt here! I know you and L are salt-free or low-sodium. Any savory food you see on my site is inherently not made with sodium. Not that I have nearly as many as I do sweets, but I don’t add salt and I also refrain from using say a jar of sundried tomatoes or mustards, sauces, etc…they are all like 10% of your daily intake in 1 tbsp. And in a recipe where you need 1/2 cup or so, it’s your whole daily allotment…so no, can’t do it!

      Reply

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    Valerie — October 4, 2013 at 9:29 am

    Averie, you are not alone. I cannot stand garlic & onions. They’re okay sautéed but it’s the smell…everywhere. My pet peeve is when someone uses a brand new sponge to clean something that was saturated with garlic – wet garlic sponge smell is the worst thing in the universe. :p

    This soup looks delicious! It’s October so I’m ready for soupapalooza.

    Reply

    • Averie Sunshine replied: — October 4th, 2013 at 9:52 am

      I did not know you hated them as well! Well, we are kindred spirits, that is for sure! The smell that permeates, everything, for days. And yes to wet garlic sponge. Omg you may as well throw it out. Nothing can get the smell out, period!

      Reply

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    Paula — October 4, 2013 at 3:30 pm

    Wow–this soup is a savory home run and we really loved it! I made it for dinner (with a frittata ) and my first thought was that it had a nice hint of sweetness to it. Hubby tasted the coconut oil the first few bites then said he didn’t notice it as much. We are both coconut fans, so a generous TBS in the whole recipe was fine for us. I used a dash of garlic salt, half water/half almond milk, and was generous with the nooch. It is creamy, thick and the seasonings are just perfect!

    Reply

    • Averie Sunshine replied: — October 4th, 2013 at 4:26 pm

      So glad to hear you guys loved it and what a great and detailed report. Awesome. I am like your hubs – tasted the coconut oil strongly the first few bites but then it disappeared more. I may have also put in more closer to 2-3 tbsp for mine; a nice solid glug-glug out of the jar and into the blender. Half water/half almond milk – sounds great and I was out of A.M. the day I made this or may have but was impressed actually how creamy just water could get. And generous with the nooch, good :) So glad you loved it. Thanks, Paula!

      Reply

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    Laura Dembowski — October 5, 2013 at 5:39 am

    It is always amazing to me that a blender can make a warm soup. This looks very creamy and comforting!

    Reply

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    Rachel — October 6, 2013 at 3:34 am

    Okay, this looks delicious! Now on my to do list.

    Reply

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    Deborah — October 6, 2013 at 7:16 am

    This sounds SO good, and I love how easy it is!!

    Reply

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    Nutmeg Nanny — October 6, 2013 at 4:59 pm

    This soup is fantastic, I am betting it tastes perfect!!

    Reply

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    MarieRoxanne — October 7, 2013 at 12:24 am

    I am going to try this but with coconut milk instead of the oil.
    I love the combinations of cumin and nutritional yeast! And I will try with and without the onion and garlic to taste both kinds… yeah, I love onions and garlic but why have them ALL the time?? LOL

    Reply

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    Shelley @ Two Healthy Kitchens — October 7, 2013 at 4:47 am

    Hi, Averie! I just found your site via Foods for the Soul, and I’m so glad I did! This soup looks amazing in every way – I can’t wait to try it! Also, I really appreciate the great tips on tracking down nutritional yeast (I’ve been having a little trouble finding it in my area). Can’t wait to check out more of your blog! :D

    Reply

    • Averie Sunshine replied: — October 7th, 2013 at 9:11 am

      Thanks for LMK how you found me and glad you did! And yes, nooch can be a little hard to track and I’ve found the only 2 choices for me are Whole Foods OR ordering online. And the later is about half the price, literally! So that’s what I do!

      Reply

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    Toby — October 29, 2013 at 3:15 pm

    This was so delicious! I used a roasted red pepper that I made the night before. What an easy to make homemade soup! Thanks :)

    Reply

    • Averie Sunshine replied: — October 29th, 2013 at 3:22 pm

      That’s awesome! Also I have a soup linked in the related recipes section of this post that uses roasted red peppers in case you have any more!

      Reply

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