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Creamy Vegan Corn and Red Pepper Blender Soup

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!
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Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
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.