Creamy Vegan Corn and Red Pepper Blender Soup

When the summer sun starts to shine and the days get warmer, nothing feels quite as refreshing as a bowl of Creamy Vegan Corn and Red Pepper Blender Soup. I still remember the first time I made this soup; it was one of those lazy afternoons where I craved something light yet satisfying. I had just returned from the local farmers’ market, my bags filled with fresh produce, especially sweet corn and vibrant red bell peppers. The idea of blending these ingredients into a creamy, dreamy soup was irresistible. This soup quickly became a staple in my kitchen, perfect for those hot days when all I want is something cool and delicious. With just a few simple ingredients and a high-speed blender, you can whip up this delightful dish in no time, making it ideal for both busy weeknights and leisurely weekend lunches.

Recipe Ingredients for Creamy Vegan Corn and Red Pepper Blender Soup

In this Creamy Vegan Corn and Red Pepper Blender Soup, the ingredients work harmoniously to create a delightful blend of flavors. The key players include frozen sweet corn, which provides natural sweetness and creaminess, and red bell pepper, adding a colorful pop and a fresh taste. Together, these ingredients make a bright, flavorful soup that’s both satisfying and nutritious.

• 16-ounce bag frozen sweet corn, thawed to room temp: This is the star of the soup, giving it sweetness and a creamy texture.
• half of 1 large red bell pepper, deseeded: Adds color and a fresh flavor, balancing the sweetness of the corn.
• ¼ cup nutritional yeast: Provides a cheesy flavor without dairy, enhancing the soup’s richness.
• 1 heaping tablespoon coconut oil: Adds a subtle coconut flavor and helps in blending the soup smoothly.
• 1 teaspoon cumin: Brings warmth and depth to the soup.
• 1 teaspoon smoked paprika: Adds a smoky, rich flavor that complements the sweetness of the corn.
• ¼ teaspoon cayenne pepper, or to taste: Introduces a gentle heat that elevates the flavor.
• half of 1 small red onion, peeled; optional: Adds a hint of sharpness and flavor, though can be omitted if preferred.
• 1 to 2 cloves garlic, peeled; optional: Enhances the soup’s aroma and flavor, adding depth.
• about 1 cup water, or use coconut water, milk, almond/soy/nut milk, cream: Adjusts the soup’s consistency to your liking.
• salt and pepper, optional to taste: Essential for enhancing all the flavors in the soup.

Recipe Directions for Creamy Vegan Corn and Red Pepper Blender Soup

Making this Creamy Vegan Corn and Red Pepper Blender Soup is a breeze, perfect for those hot days when you want something refreshing. Follow these simple steps, and you’ll have a delicious soup ready in no time!

1. To the canister of a high-speed blender, add three-quarters of the bag of corn (about 3 cups); eyeball it for accuracy, all the remaining ingredients including the red bell pepper, nutritional yeast, coconut oil, cumin, smoked paprika, cayenne pepper, and water.
2. Blend the ingredients on high until smooth and creamy. You might need to stop and scrape down the sides if anything is sticking. The goal is to have a silky texture, so don’t rush this step!
3. Once blended, check the consistency. If it’s too thick for your liking, add more water gradually until you reach your desired thickness. I usually like mine creamy but not too thick, so a little extra water works wonders!
4. After achieving the perfect consistency, stir in the remaining corn by hand to maintain some texture in the soup. This step adds delightful bites of sweet corn throughout.
5. Optionally, season with salt and pepper to taste. I often skip the salt, as I find the flavors are bright enough on their own.
6. If the soup has warmed up in the blender, you may want to serve it immediately. However, if you prefer it warm or if you used cold ingredients, transfer it to a microwave-safe bowl and heat for about one minute until warm.
7. Alternatively, for a more traditional approach, gently heat the soup on the stovetop over low heat until warmed through. Stir occasionally to prevent any sticking.
8. In the warmer months, this soup can be served chilled, similar to gazpacho. It’s incredibly refreshing and a unique twist on traditional soups!
9. Once prepared, the soup can be stored in an airtight container in the refrigerator for up to five days. If you make a larger batch, it freezes well for up to four months as well!
10. Enjoy this soup as a light lunch, starter, or even a snack throughout the day. It’s versatile and always a crowd-pleaser!

Make It Your Own

The beauty of the Creamy Vegan Corn and Red Pepper Blender Soup lies in its versatility. Here are some tips to customize it to your taste.

• Storage: This soup can be stored in the fridge for up to five days. Ensure it’s in an airtight container to maintain freshness.
• Freezing: You can freeze this soup for up to four months. Just be sure to leave some space in the container for expansion.
• Pairing: Serve it with a fresh salad or some crusty bread for a complete meal.
• Heat Level: Adjust the cayenne pepper to suit your taste. If you prefer a milder soup, reduce the amount.
• Garnishes: Top with fresh herbs or a drizzle of olive oil for a gourmet touch.
• Variations: Add other vegetables like zucchini or carrots for a different flavor profile.

Perfect Matches for Creamy Vegan Corn and Red Pepper Blender Soup

This Creamy Vegan Corn and Red Pepper Blender Soup pairs beautifully with a variety of dishes and occasions. Here are some great ideas:

• Fresh Green Salad: A crisp salad with mixed greens, avocado, and a light vinaigrette complements the richness of the soup.
• Crusty Bread: Serve with a loaf of warm, crusty bread for dipping. It makes for a perfect comfort meal.
• Summer BBQs: This soup is a fantastic addition to summer gatherings, served as a refreshing starter.
• Light Lunch: Enjoy it as a light lunch option, paired with a sandwich or wrap for a satisfying meal.
• Meal Prep: Make a large batch ahead of time for lunches throughout the week. It stores well and tastes even better after a day or two in the fridge.
• Seasonal Twist: Add spices like curry powder or a splash of lime juice for a different flavor profile that changes with the seasons.

FAQ

Conclusion

The Creamy Vegan Corn and Red Pepper Blender Soup is a delightful fusion of flavor and convenience, making it a fantastic choice for any meal. I encourage you to try making it soon; it’s perfect for those warm summer days or whenever you’re in need of a light yet satisfying dish. Enjoy the burst of natural sweetness and the creamy texture that will surely make this soup a beloved addition to your recipe collection.

Creamy Vegan Corn and Red Pepper Blender Soup

The ultimate comfort food, this Creamy Vegan Corn and Red Pepper Blender Soup is light and refreshing yet deeply satisfying. With a blend of sweet corn and vibrant red peppers, it's the perfect summer dish. Whip it up in just minutes for an easy weeknight dinner that you'll be making on repeat!

Print Recipe Pin Recipe

Prep Time 3 minutes mins

Cook Time 2 minutes mins

Total Time 5 minutes mins

Servings: 5 servings

Course: Soups

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 16 ounces frozen sweet corn thawed to room temp
• ½ large red bell pepper deseeded
• ¼ cup nutritional yeast
• 1 tablespoon coconut oil heaping
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ¼ teaspoon cayenne pepper or to taste
• ½ small red onion peeled; optional
• 1 to 2 cloves garlic peeled; optional
• 1 cup water or use coconut water, milk, almond/soy/nut milk, cream
• salt and pepper optional to taste

Equipment

• Blender
• Peeler
• Wooden Spoon

Method

 

1. To the canister of a high-speed blender, add three-quarters of the bag of corn (about 3 cups); eyeball it for accuracy, all the remaining ingredients including the red bell pepper, nutritional yeast, coconut oil, cumin, smoked paprika, cayenne pepper, and water.
2. Blend the ingredients on high until smooth and creamy. You might need to stop and scrape down the sides if anything is sticking. The goal is to have a silky texture, so don’t rush this step!
3. Once blended, check the consistency. If it’s too thick for your liking, add more water gradually until you reach your desired thickness. I usually like mine creamy but not too thick, so a little extra water works wonders!
4. After achieving the perfect consistency, stir in the remaining corn by hand to maintain some texture in the soup. This step adds delightful bites of sweet corn throughout.
5. Optionally, season with salt and pepper to taste. I often skip the salt, as I find the flavors are bright enough on their own.
6. If the soup has warmed up in the blender, you may want to serve it immediately. However, if you prefer it warm or if you used cold ingredients, transfer it to a microwave-safe bowl and heat for about one minute until warm.
7. Alternatively, for a more traditional approach, gently heat the soup on the stovetop over low heat until warmed through. Stir occasionally to prevent any sticking.
8. In the warmer months, this soup can be served chilled, similar to gazpacho. It’s incredibly refreshing and a unique twist on traditional soups!
9. Once prepared, the soup can be stored in an airtight container in the refrigerator for up to five days. If you make a larger batch, it freezes well for up to four months as well!
10. Enjoy this soup as a light lunch, starter, or even a snack throughout the day. It’s versatile and always a crowd-pleaser!

Notes

To ensure freshness, cool the soup before refrigerating or freezing. It can be a delightful light lunch or starter, and pairing it with crusty bread enhances the experience. You can even add spices like curry powder or a splash of lime juice for a seasonal twist.

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Meet Carmen Rhoades

Precision is key to a perfect feast, and I apply that rigor to everything I do here. I am deeply involved in measuring, timing, and refining the techniques behind our recipes. I have cooked this dish multiple times, troubleshooting every step so that your experience in the kitchen is seamless and successful.