This is the perfect Easy Vegan Summer Corn Soup made with just 8 easy ingredients and ready in 30 minutes! It is so light, yet really filling and has incredible smoky and pepper flavors! The sweetness from the corn and spicy kick balance each other beautifully!
EASY VEGAN SUMMER CORN SOUP
This soup is so incredibly delicious, super light, filling, sweet and perfect for when you want a really simple meal that is minimal prep and time. It is just perfect for the summer. I LOVE corn and was craving corn so bad lately, so I literally just whipped this up on a whim and it more than satisfied my corn craving.
One thing that really sets this vegan summer corn soup apart from other corn soups, is the emphasis on smoky and black pepper flavors! It really makes this soup addicting. There is 3/4 teaspoon of black pepper, which may sound like a lot, but trust me, it is perfect. You taste the pepper, but it is not overpowering, as there is a lot of broth in it. It’s delicious!
INGREDIENTS NEEDED
(full details and amounts on recipe card below)
- Frozen sweet corn
- Low-sodium veggie broth
- Red bell pepper
- Yellow or white onion
- Garlic
- Canned light coconut milk or a homemade cashew milk
- Smoked paprika
- Chili powder
HOW TO MAKE VEGAN SUMMER CORN SOUP
Step 1: Cook the veggies until tender.
Step 2: Add the corn, broth and milk and cook 10-20 minutes until tender and thickened.
Step 3: Garnish with fresh green onions.
MORE VEGAN SOUP RECIPES
- Classic Vegan Noodle Soup
- Lazy Red Lentil Curry Soup
- Low-fat Smoky Broccoli Potato Soup
- Vegan Cauliflower Curry Soup
- Hearty Veggie Potato Stew
- Lazy Day Vegan Tomato Bisque
- Smoky Sweet Potato Black-eyed Pea Soup
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If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Easy Vegan Corn Summer Soup
Ingredients
- 1/2 cup (75g) finely chopped white or yellow onion
- 1 cup (150g) diced red bell pepper
- 3 large cloves of garlic, minced
- 2 1/4 cups low-sodium veggie broth, separated
- 4 cups frozen super sweet corn
- 1 cup canned "lite" coconut milk, shaken first OR homemade cashew milk (see note)
- 3/4 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 3/4 teaspoon ground black pepper
- 1 teaspoon fine sea salt
- Optional: fresh green onion
NOTE
- A creamy milk is important here for both flavor and texture. Light milks like almond or rice do not taste good in this. If you avoid coconut, homemade cashew milk is the next best option. Store-bought tastes very different than homemade and will not taste good or get creamy in the soup. To make homemade, add 1/4 cup raw cashews to 3/4 cup water and blend until completely smooth in a Vitamix. Soak the cashews first if you don't have one.
Instructions
- Add the onion, bell pepper and garlic to a pot with ONLY 1/4 cup of the broth over medium heat. Once simmering, cook about 8 minutes until everything is tender and all the broth is about gone.
- Add the remaining ingredients and stir well. Turn to high heat and once it is at a rolling boil, put the lid on and turn down to simmer. Simmer for 10-20 minutes until it thickens some or to desired level. Taste and adjust salt/pepper if necessary, mine was perfect.
- Garnish with chopped green onion and extra black pepper if desired. I love fresh green onions on this soup, but it is optional. Enjoy and leave me feedback below and rate the recipe!
Oh my goodness this is so good!!! Thank you for this easy but so flavorful soup! We inhaled it 🙂
Tonight I made this for my daughter, who recently had jaw surgery and is on a liquid/no-chew diet. She lost 10lbs in the first week because nothing tasted good and she couldn’t keep much down. I used cashew cream and an immersion blender to make it a liquidy creamed corn consistency, then topped it with diced (soft) avocado (to add more fat) and drizzled it with lime. I’m happy to report that she (and I) loved it, and it makes me feel so good to know she got some good nutrition in her. Thank you Brandi.
It’s soup weather and this soup hit the spot!
So happy to hear that Shelly, would you mind rating the recipe too, they are so helpful to me, thank you!
Really delicious and filling soup. My first recipe off your website, and certainly not the last!!
Thank you so much Iris! I’m so glad you enjoyed this soup!
I just made this and it is AMAZING! Definitely a keeper. Thank you!
Yay, thank you so much Candice for the awesome review!
Hi Brandi
What are your thoughts on substituting rice milk for lite coconut?
Hi Jared! Rice milk is a very thin milk, much less creamy than the lite coconut milk, so it would definitely not give as best or creamy of a flavor or texture. So, if you keep that in mind, then go ahead and try it and see if you like it 🙂
I was thinking of putting this over rice. I love corn so I am giving this a try.
Great idea! Enjoy!
OH MY GOODNESS! This soup is soooo delicious.
Did you use coconut milk or cashew? My soup liquid was ‘whiter’ than your photo; i used the light coconut milk. I guess it would also depend on the broth colour too. I loved the taste regardless. Thank you for sharing your recipe.
Hi Julie! So happy you loved this soup! I used canned lite coconut milk. Yes, maybe because my broth was darker. So glad you enjoyed it!
My husband loved it too and went back for seconds 🙂
OMG! I’m going to make this soup this arvo…it looks absolutely delish!
Wonderful Julie! I hope you enjoy it!
Hi Brandi. Love this recipe. We’ve had it quite a few times with homemade cashew milk. What are your thoughts of making this with almond milk? Thanks. 🙂
Hi Shellie! I actually wouldn’t recommend almond milk, it has a very strong flavor and not nearly as creamy as with the homemade cashew milk or “lite” canned coconut milk. A creamier milk is best with this soup 🙂
Before I got your response, I made the dish using all I had….almond milk. You are absolutely right. It’s not nearly as creamy, and didn’t taste as good. Looking forward to later this upcoming week to have it again…..the right way. 🙂
Yeah, almond milk is not good in my opinion from the store. It’s just sooo watery and bland. I make homemade version that is creamy and delicious but the storebought kind I don’t like at all.
I did make homemade. I use one tsp. of homemade almond butter mixed with the immersible in 8 oz. water. Just doesn’t work in that recipe. We stay away from the store brands. So many have carrageenan and vitamin A palmitate. Now I picked up a bag of raw cashews, and I’m ready to go. 🙂
Hi Brandi! This looks amazing, just as all your recipes do!!! I’m wondering, can I make this with regular coconut milk and not “lite”? It’s all I have on hand :-\
Hi Diane! Regular coconut milk has 3 times the amount of fat, making it much thinker and stronger of a coconut taste. It would overpower the soup. Lite has the consistency similar to dairy milk. So, I would take the full fat can and shake it really well or stir it, so it’s evenly smooth, then pour out half of it using half that milk and add the other half just water. I think that would give a similar result 🙂
I love this soup! It was so good and so easy to make. I topped each bowl with avocado and (because I really love spice) added red pepper flakes too. I will admit, I love corn but wasn’t sure about a corn soup since I’ve never tried it, and I was blown away! Delicious!
So wonderful to hear that Amanda! So glad you loved it, thank you so much for the feedback!
Wow! I’ve been craving sweetcorn for quite some time now as well, and couldn’t find anything satisfying, but this looks and sounds awesome!!! Just what I was looking for! Love the added chilli and smoked paprika 🙂 xxx
Wonderful Anna, let me know when you try it!
I LOVE the pictures in this post! Yellows and browns are some of the prettiest color combos to photo. Love how yellow pops against those browns. Your soup sounds delicious! Love corn in my soup. And this one has corn for daaaaaayyyyysssss!!!
Aww thanks girl and so sorry I’m just replying, I miss comments sometimes. I love the colors in this one too, was fun to photograph!
I just made this, and it was terrific. I used canned coconut milk and I loved the flavors of coconut and chili powder. Thanks for another delicious, healthy recipe!
Yay! So very thrilled that you loved it, I really appreciate the feedback and star rating too 🙂
Soooo good that unregrettably I have eaten the whole batch!! Next time it may last until the family get home! Really good balance of flavours and super easy. Just what I like in a recipe. Thanks!
Yay, so happy to hear you loved this so much Stephanie, thank you so much for the feedback!
Wow this looks stunning and delicious. I really have to try this one. I love that it is so simple with my crazy schedule simple is really what I need. I just love your recipes. Simple but yet amazingly full of flavor and satisfying. And girl your pictures are insane. I don’t know how you do it. It looks just like I am looking at it in front of my face in real life. Such vivid and beautifully staged pics. I love those bowls. The are gorgeous. Where did you get the bowls, do you know?
Sorry Christina, I’m so late in replying to this comment, thank you SO MUCH! You don’t know how much your comments mean to me, you are so sweet! I got the bowls from Sur La Table. So sorry for such a late reply…I miss a comment every now and then that slips through!
Brandi,
This recipe is a positive compliment to sweet corn! The soup is so luscious that it could almost be dessert. We managed to hold back enough to have two small servings the next day and it got even better overnight.
Yay Molly! So happy to hear that, thank you so much for the feedback!!
I made it and loved it. I added more chilli though, because I like hot things 🙂 Thank you for this recipe..
Yay! So happy to hear you loved it Beth, thank you so much for the feedback!!
I’m in love with the bowls in these photos, Brandi! And obviously the looks and sounds of this delicious soup!! Especially topped with some fresh green onion…YUM! I love the seasonings you chose for this – I’m forever hooked on paprika and black pepper! Definitely pinning this to make in the next couple of weeks. Just out of curiosity, what brand of broth do you use? I can’t seem to find a low-sodium broth that isn’t tomato based and when I do, they contain sugar. Anyways, this looks wonderful, my friend!!
Thank you so much girl!! You are so sweet! I use a broth from my local grocery store HEB, which is only based in Texas. It doesn’t have any tomato in it and has a very tiny amount of sugar, only 1 g. It’s very light colored. I have tried a darker broth with tomato and excess carrots and it just ruins anything I try it in. Any light colored, light flavored broth should work 🙂 I know Walmart has a brand called Kitchen Basics I think and a quick search online says it has no added sugar. It does have tomato paste in the ingredients, but it is the last ingredient, so I think it should be fine. I just wouldn’t use the Trader Joes veggie broth, it was WAY too overpowering in literally anything I tried….very dark orange color and too strong of a flavor.
Thank you!!! Funny you should mention Trader Joe’s broth because that’s what we use! Ha! It does have a really strong flavor and ruins every soup/dip/sauce I try to make that calls for broth. I’m going to hunt around this week for a new substitute so that I can make this soup! Thanks, again! 🙂
This was our dinner tonight. Delicious! I didn’t have any coconut milk, so I made and used cashew milk. Thanks for a great recipe. A definite keeper.. 🙂
Wonderful Shellie! I’m so happy to hear that and thank you so very much for leaving the feedback and rating the recipe!
So so happy to hear that Shellie, thank you so much for letting me know!
Your photos just get more stunning by the day! Those bowls are gorgeous, back at it again with the elegant dinner for 2 vibe. I love corn chowder, my mom used to make it a lot when we first went vegan. Although there was this one slightly scarring experience where she put way too much chili powder…actually I don’t think I’ve had it since haha! So I think I will stick to paprika and black pepper, that sounds like the prefect level of heat to me. I love that you made it not overly broth-y, lots and lots of corn is so much better 🙂
You are soo sweet Natalie, thank you so much for saying!! haha…yes elegant vibe, lol! I LOVE chili powder and use it almost on a daily basis and like loads of it, but since the star of this recipe is black pepper, I only used a small amount for warmth, not for it to be a standout….so you definitely wouldn’t be scarred by this version 🙂
Can’t wait to try this! I’m sure it will be just as delicious as the Roasted Poblano Pepper Potato soup was! What I love so much about your recipes is, I ALWAYS have all the ingredients on hand. I never have to go to the store and get some crazy vegetable or ingredient that I’ve never heard of. Thinking this will be on the menu for tonight’s dinner. YUM!
So sweet Samantha, thank you so much for your kind words! They really made me smile! I try to keep them as simple and easy as possible when I can! I literally threw this together with what I had on hand to satisfy a craving, that is it! I can’t wait to hear what you think! 🙂
oki, oki you did it again, Brandi! Let me say I’m one of those guys that really adore spicy food so the amount of 3/4 teaspoon black pepper sounds pretty amazing to me. I could live off spicy food so let’s talk. 🙂 I can see myself right now with a big bowl in my hands and enjoy it, but hey it’s not true I don’t want only one bowl, I’m pretty sure I need 4! I know it if I had this soup in front of me it does not take long and the whole bowl were empty.
Thank you so much Florian! Yes, I LOVE black pepper….I really do put it on everything I eat…the more the better, haha!
I’m thinking this is the best sounding soup for summertime I’ve ever seen :O Pass me a bowl (or 3!)
Aww so sweet, thank you Rebecca!