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.
Prep Time3 minutesmins
Cook Time2 minutesmins
Total Time5 minutesmins
Course: Soup
Keyword: corn, corn soup, cream of corn, cumin, gluten-free, nutritional yeast, red pepper, smoked paprika, soup, soy-free, vegan
Calories: 104kcal
Author: Averie Sunshine
Ingredients
16-ouncebag frozen sweet cornthawed to room temp (or fresh corn if you have it), divided
about 1 cup wateror use coconut water, milk, almond/soy/nut milk, cream
salt and pepperoptional to taste
Instructions
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.
After desired consistency is reached, stir in remaining corn by hand to preserve texture.
Optionally, add salt and pepper to taste. I didn’t.
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.