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.
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.
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.
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.
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.
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 probiotics, bulk cinnamon, pumpkin pie spice, liquid vanilla stevia drops, bulk white stevia powder, medicinal fancy-grade honey, chia seeds, face 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.
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.
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Creamy Vegan Corn and Red Pepper Blender Soup (gluten-free, soy-free, nut-free, grain-free, salt-free)
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
- ¼ cup nutritional yeast
- 1 heaping tablespoon coconut oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ¼ 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
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Thanks for the entries in the Margaritaville Fiji Frozen Concoction Maker Giveaway ($350 Value)
What’s your favorite soup to make or eat?
I have really enjoyed the Creamy vegan corn soup , It was spicy and easy to make.
I have really enjoyed the Creamy vegan corn soup , It was spicy and easy to make.
I made 4 batches of this and served it cold with kale salad, bread and pie for dessert. It was well received by my cohousing community with 16 adults 5 teens and 3 younger kids. WHEW!
Couple of comments/observations.
1) the ingredient list says 16 oz bag of corn but then step one says about 3 cuts (3/4) of the bag of corn. A 16 oz bag is 2 cups. So i’m not exactly sure what’s intended but I think I ran low on corn because of this.
2) you say you don’t like garlic or onions and yet the recipe calls for both. Just sayin’! I guess you just leave them out.
I got a lot of compliments and will surely serve this again in the future. Thanks.
This was really good and SOOOO easy! I made it for my weekly lunch meal prep on a busy weekend, but definitely an easy weeknight meal, too. I might be inclined to add some black beans next time after blending it just to add some protein. I included the milk, parmesan cheese, garlic, and red onions – the flavor is wonderful, and it has a nice kick.
Thanks for trying the recipe and glad it came out great for you!
I just made this, and for anyone who is wondering how it would taste without cumin and paprika (I didn’t have any on hand, and am still new to using cooking/herbs and spices lol), well, it tasted like @$$. Literally so gross. So then I thought, maybe I shouuld try adding the cumin and paprika and borrowed some from my friend. HOLY CRAP IT MADE A HUUUGE DIFFERENCE. IT TASTES SO GOOD NOW. I literally cannot stop eating it. I can’t believe just adding cumin and paprika could made that huge of a difference. Definitely adding this to my go to foods list and adding paprika and cumin to my spice cabinet. Thanks for the amazing recipe!!
This sounds so good, definitely going to give this a go. Thank you.
Simon
I blogged about this recipe, just wanted to give you a heads up. If you need me to change the way that I linked to your recipe, please let me know. Thanks!
Thanks for the link!
This was so delicious! I used a roasted red pepper that I made the night before. What an easy to make homemade soup! Thanks :)
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!
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
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!
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
Great and hope you love it!
This soup is fantastic, I am betting it tastes perfect!!
This sounds SO good, and I love how easy it is!!
Okay, this looks delicious! Now on my to do list.
It is always amazing to me that a blender can make a warm soup. This looks very creamy and comforting!
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!
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!
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.
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!