This Roasted Corn Vegan Soup is creamy, warming, and packed with flavor! Fresh corn is roasted to bring out its natural sweetness, then blended for a smooth finish. Perfect for cozy nights!
You’ve got to love how easy this soup is to whip up. I often make a big batch and freeze some for later. It tastes just as good, warm or chilled—perfect for any weather!
Ingredients & Substitutions
Corn: Fresh corn provides the best flavor. If it’s out of season or hard to find, frozen corn works just fine! I often keep a bag of frozen corn in my freezer for quick meals.
Onion: Yellow onion is a classic choice for a sweeter flavor. If you prefer a milder taste, try using shallots or even leeks instead.
Potato: For creaminess, a starchy potato like Russet or Yukon Gold is great. If you need to avoid potatoes, you can use cauliflower for a lighter alternative.
Coconut Milk: This gives a rich, creamy texture. For nut-free options, almond or oat milk can be used, although they’ll alter the flavor slightly.
Olive Oil: Extra virgin olive oil is my go-to for flavor. If you want a different taste, avocado oil or vegetable oil can also work.
How Do I Get My Corn Perfectly Roasted?
Roasting corn helps to intensify its flavor and adds a bit of caramelization. Here’s how to do it right:
- Preheat your oven to 400°F (200°C). This is the ideal temperature for roasting.
- Spread the corn kernels in a single layer on a baking sheet. Drizzle with olive oil for even roasting.
- Roast for 20-25 minutes, tossing halfway through for even browning.
- Look for a golden brown color—this means they’re ready!
Letting the corn get slightly charred enhances the soup’s flavor, giving it a lovely depth. Enjoy watching it turn amazing in the oven!
How to Make Roasted Corn Vegan Soup
Ingredients You’ll Need:
For the Soup:
- 4 ears of fresh corn, husked and kernels removed (or 4 cups frozen corn)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium potato, peeled and diced
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
For Garnish:
- Fresh herbs (e.g., basil, cilantro, or chives)
- Optional toppings: sliced jalapeños, corn kernels, lime wedges
How Much Time Will You Need?
This delicious soup will take about 40 minutes total. You’ll need around 10 minutes for prep and about 30 minutes for cooking and roasting. It’s a quick and healthy dish to whip up!
Step-by-Step Instructions:
1. Roast the Corn:
Start by preheating your oven to 400°F (200°C). Spread the corn kernels on a baking sheet and drizzle them with olive oil. Place the baking sheet in the oven and roast the corn for about 20-25 minutes, or until it’s golden brown and fragrant. This step brings out a wonderful flavor that will enhance your soup!
2. Sauté the Vegetables:
While the corn is roasting, heat a large pot over medium heat. Add a splash of water or a little extra olive oil. Toss in the chopped onion and sauté until it’s translucent, which should take about 5 minutes. Next, add the minced garlic and cook for an additional minute, until you can smell that lovely garlic aroma wafting through your kitchen!
3. Combine Ingredients:
Now it’s time to make the soup base! Add the diced potato, vegetable broth, smoked paprika, and the roasted corn to the pot. Bring this mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potato is tender. This is where all those flavors start to meld together!
4. Blend to Perfection:
After cooking, remove the pot from the heat and stir in the coconut milk. For a smooth and creamy texture, use an immersion blender to blend the soup right in the pot. If you don’t have an immersion blender, carefully transfer portions of the soup to a regular blender and blend until smooth. Just be careful not to burn yourself!
5. Season and Serve:
Taste your soup and add salt and pepper as needed. If it feels too thick, you can always add a little more vegetable broth until you reach your preferred consistency. Now it’s time to serve! Ladle the soup into bowls and garnish with fresh herbs. If you want to get fancy, add some toppings like more corn kernels or sliced jalapeños. Enjoy your homemade roasted corn vegan soup!
Can I Use Canned or Frozen Corn Instead of Fresh Corn?
Yes! You can substitute the fresh corn with 4 cups of frozen corn or 2 cans of corn (drained). If using frozen corn, there’s no need to thaw it; just add it straight to the pot when you combine the other ingredients. If using canned, make sure to drain and rinse it to reduce sodium content.
How Can I Adjust the Thickness of the Soup?
If you find the soup too thick after blending, simply stir in additional vegetable broth or water a little at a time until you reach your desired consistency. Remember, it’s easier to add liquid than to take it away, so go slow!
Can I Make This Soup Ahead of Time?
Absolutely! This soup can be prepared in advance and stored in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of vegetable broth or water to loosen it up if necessary. It also freezes well for up to 3 months—just store it in an airtight container!
What Can I Substitute for Coconut Milk?
If you’re not a fan of coconut milk, you can use any plant-based milk, such as almond or soy milk; however, keep in mind that the flavor might change slightly. To maintain creaminess, consider adding a bit of nutritional yeast or a splash of lemon juice for tang. For a richer texture, you could also substitute with cashew cream if you have it on hand!
