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The other day I was craving corn cream soup.
I hadn't had one in probably 15 years, and I have no idea why it popped into my head, but after it did, I had to have it.
I was not going to buy it because I am extremely sensitive to sodium, and most canned soups are water retention in a can. No thanks.
And unlike most others on the planet, I hate garlic and dislike onions, unless they're incredibly caramelized. Ready-made soup tends to start with an abundance of both.
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I refrained from using garlic or onion, while preserving the full flavor in this quick, easy, vegan, gluten-free, nut-free, 5-minute, healthy and hearty soup.
Instead of simmering, sautéing, and doing a great test with the soup making, I made it like I made most of my favorites: in my blender.
I used a 16 ounce bag of frozen sweet corn, thawed at room temperature, and mixed three quarters with red pepper, nutritional yeast, a drizzle of coconut oil, and various spices. Then I added the remaining corn to give the soup texture.
I added a teaspoon of cumin and smoked paprika, with a pinch of cayenne. Adjust the cayenne pepper to taste if you like it more spicy. Yes, but I was sharing with my 6 year old, so I kept the heat low.
The soup is extremely adaptable to what you have and enjoy, from oregano and sage to garlic and onion. Or use the leftovers from that half-used can of pumpkin puree you weren't sure what you were going to do with, the leftovers from pumpkin or steamed sweet potatoes from the night before, throw them away.
Just like making smoothies in the blender, I use the same strategy with the blender soup. Unless it's really over the top, mix it up, mix it up, taste it, season it if necessary and start sipping.
It's hard to believe that a plant-based soup turned out to be so creamy, even though no cream or milk was used. When the corn is mixed, it becomes milky and creamy.
I mixed with water, but you could use coconut water, almond milk or cream.
I used nutritional yeast because it adds a nutty and cheese undertone. I love it and sprinkle it on popcorn, salads and make sauces with it. Just skip 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, more or less.
Trader Joe's and most major grocery stores do not have nutritional yeast. Whole Foods yes, but it's double the price of ordering online.
I get mine from iHerb. Their prices are the best in my daily nutritional yeast and coconut oil. While shopping, check out my favorite probiotics, bulk cinnamon, pumpkin pie spices, vanilla stevia liquid drops, bulk white stevia powder, extravagant grade medicinal honey, chia seeds, facial cleanser, and many other things I use daily. The AVE630 code at checkout will save you $ 10, and orders over $ 20 ship fast and free.
I used a heaping tablespoon of coconut oil to give the soup some hitting and pushing power. The flavor plays with sweet corn and sweet red pepper, and is definitely remarkable. If you don't know anything about coconut oil and don't like it, use another oil like olive oil or skip it.
If you like coconut oil, you will love it here. It is smooth, rich, pungent and gives the slightly spicy soup an unexpected sweet sweetness.
Despite being free of so many things, it is abundant, abundant, healthy and very satisfying.
Creamy vegan corn and red pepper smoothie soup (gluten-free, soy-free, nut-free, grain-free, salt-free)
This vegan, gluten-free, and added-sodium-free soup is creamy, filling, filling, and satisfying. The red pepper, coconut oil and spices used really elevate the traditional cream of corn chowder. This soup is made in a blender and is ready in 5 minutes. In the summer or warmer months, consider serving it cold, like gazpacho. The recipe is highly adaptable depending on what you have on hand and enjoy. Read the blog post for suggestions on other vegetables to include, like pumpkin or squash, as well as alternative spices and oils.
16 oz bag of frozen sweet corn, thawed at room temperature (or fresh corn if you have it) divided by 1 large red bell pepper, seeded 1/4 cup nutritional yeast (or 1/4 cup raw cashew nuts or Parmesan cheese – non-vegan) 1 heaped tablespoon of coconut oil (use another oil such as olive or canola if you are sensitive to coconut flavor) 1 teaspoon of cumin 1 teaspoon of smoked paprika 1/4 teaspoon of cayenne pepper, or to taste of 1 small red onion, peeled; optional 1 to 2 garlic cloves, peeled; optional: 1 cup water (or use coconut water, milk, almond / soy / walnut milk, cream) salt and pepper, optional to taste
- In the can of a high-speed blender, add three quarters of the bag of corn (about 3 cups, just look at it), all remaining ingredients, about 1/2 cup of water, and mix. Depending on how thick the soup is and your personal taste preference, add more water to achieve the desired consistency.
- After reaching the desired consistency, add the remaining corn by hand to preserve the texture.
- Optionally, add salt and pepper to taste. I did not do it
- The soup may have been heated in the blender. If not, and you prefer it to be warmer, transfer it to a microwave-safe container and heat until warm, about 1 minute. Alternatively, the soup can be gently heated on the stove. In the warmer months, the soup can be served cold, like gazpacho. The soup will be kept in the refrigerator for up to 5 days or in the freezer for up to 4 months.
Averie Cooks recipe. All images and content are protected by copyright. Please do not use my images without prior permission. If you want to republish this recipe, retype the recipe in your own words, or simply link back to this post to see the recipe. Thank you.
Sweet potato and red pepper soup and coconut milk (vegan, GF): ready in 10 minutes
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Sweet one hour with spicy tomato and pepper sauce (vegan, GF)
Bourbon Maple Baked Beans (vegan, GF)
Double corn and cheese dip: ready in 5 minutes
Double-melted cheese and red pepper dip: ready in 5 minutes
Thanks for the entries in the Marcoville Fiji Frozen Concoction Maker giveaway ($ 350 value)
What is your favorite soup to make or eat?
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