(I also used Organic frozen corn from Costco at 3/4C per ear of corn because there’s so much GMO “fresh” corn out there!) And yes, you can absolutely freeze it! I’m making it vegetarian rather than vegan so thought I’d see what type of cheese would go best with this recipe? This soup is amazing! No, these are not all cold, but they do all contain fresh summer produce! I made this tonight with a few small changes… I didn’t have plain almond milk, only vanilla unsweetened and it worked fine! I made this today with sweet potato instead of red, and soy milk rather than almond milk – worked just fine and tastes incredible! This recipe has become an instant family classic. Hi Courtney, cheddar or pepper jack cheese should work well! :). Hi Jasmine, the possibilities are endless, but we think bread, a sandwich, or a salad would be excellent options! Oh well, it still came out great! Super yummy! This one is a favorite! Thanks so much for the lovely review, Amy! The two year olds, thirty somethings, and seventy-somethings were all raving. I adore corn and bet this soup would also be tasty with a pinch of smoky paprika instead of the nutritional yeast :). There’s a little farm stand right by out house that sells the best corn, so I might just pick some up later and get cooking! Let us know how it goes :D, This is fantastic! Cooking seasonally ensures that I stick to my grocery budget and that I’m feeding my family foods that didn’t travel to far which means the food is fresher and tastes better. This is a beautiful soup. – a Southern favorite that has been passed down from my great-grandmother, so on. In the middle of making this now – decided halfway through that I wanted to blend.. used all broth… fingers crossed it still works out! I considered blending it, but I’m happy with it the way it is. We hope that helps! Yay! Good recipe – disaster proof. The corn was super sweet and delicious! Delicious!i made the blended version with broth and almond milk. Great recipe! Notify me of followup comments via e-mail. I’m just a little confused about the wording- is it four total cups of liquid or two? I would reduce potato to two, or maybe mine were too big? However, I can honsetly say that the next time she spends the night at a friends house that this will be on the menu! Thanks for the recipe! Greetings from Germany. Finally made this and it is amazing! Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! This is without a doubt the best corn coup I’ve ever had and my favorite soup in general! Loaded with summer produce I tweaked it by using a cup of coconut milk and added more broth. Will be trying it soon- thanks for the recipe! Wow, that looks delicious, and like you said perfect for Summer! Fabulous recipe!! We are so glad you both enjoyed it! I cannot say enough how good this soup is! Sadly we are beyond summer corn season. We’re so glad everyone enjoyed it! Great tip! Add most of the corn, reserving a little for garnish, and stir. Delicious! So one cup of milk and one cup of broth? Here’s our camera bag!! Next time, would you mind leaving a rating with your review? I’m busy til 3, so….. Hope you give this a try, Brita! Needs some more oomph though if you like your food with intense flavor. But that would make it 11 ingredients…, Corn! I recently had a small dinner party and served this with your panko baked avocado tacos and your chipotle red salsa (I may have a slight obsession with your recipes…) The whole meal was a crowd pleaser. made a small batch then did a large one to freeze for the cool days. I used this recipe as a base and it was great! I also used oat milk instead of almond milk, which made it even creamier. I also used 1 cup soy milk, 1/2 cup almond milk, and 1 1/2 cups of vegetable broth, and blended about half of it so it was sorta creamy and sorta chunky. Can you freeze part of it? P.S. Instructions To a large saucepan over medium heat, add olive oil, onion, and garlic and sauté for 3-4 minutes. Sorry about that! We’re so glad you enjoyed it, Aliyah! « Easy Healthy Popsicles + More Low Sugar Snacks. I just happen to be all about the creamy vegan things. Thanks ~ I’ll let you know how it turns out! Added a lot more potato to get the thickness after the blender (that’s the way we like it). And plenty of pink Himalayan salt I chopped the other half and through in 1 can of corn and blended down the other. YUM! Hands down one of my favourite Minimalist Baker recipes! Thanks so much! I ended up doubling the recipe, used a head of cauliflower instead of the potatoes and added some poblano peppers. It was excellent! Thank for the recipe :), aw i do love corn! However I shredded the potatoes before i cooked them and so it was thick without pureeing the soup. Rating: Unrated 0 Ratings. Thanks so much for the lovely review! I added a few more potatoes, yellow bell peppers and a bit of celery. Super easy and delicious! It was totally bland and not good. Our preferred method is milk + broth and blended. I doubled the amount of onion, Garlic and vegetable broth. Thank you so much for the delicious recipe! I made a few changes. Love this recipe. xo. I ususally throw the corn cobs in for extra flavor. Even after doubling the ingredients, I up-ed the potatoes, broth and heavy cream. Then garnished with chopped cilantro and some chipotle hot sauce. Creative modifications! I made this recipe for the third time tonight! Hope this helps! It REALLY does. Do you usually blend it or keep it normal? Totally vegan … I’ve never made corn soup before and would love to try this. Thank you for another great, simple, vegan recipe! The green produce in this soup give it a gorgeous green color, and the mint adds a fresh surprise that’s perfect on hot days. What a great way to showcase farm fresh sweet corn! I used Dutch potatoes, a bit more than called for, and did the milk/blending option. I found it a little bland and wanted more seasoning, so I added 1/2 tbsp sazon, extra black pepper, cilantro, and habanero. We better clarified in the instructions. I was wondering if you could sub sweet potatoes for red potatoes?! It was delicious! I didn’t have potatoes so I added broccoli instead, and also subbed cilantro and a tbsp of adobo peppers for nutritional yeast. Xo. Do you think it would freeze well? I like it really chunky and thick so I reduced the broth and milk. :), This looks delicious! Thank you again. I added 2 small carrots and 2 stalks of celery to the garlic and onions. Check out this tutorial! ;D, Danielle @ Chits and Chats and Chocolate says. Midwest corn is so delicious right now and I had been craving a corn chowder that wasn’t weighed down. Although I am not looking to go into food photography, I am just getting into photography in general, and am looking for a great lens for detail shots. This is a great recipe! when I was asking about a cookbook I meant a hardback printed one (I just noticed you have a digitial/e-book one) With the photography and your sense of style it would be simply stunning! I’m so sad. A red pepper This looks SO good. Or do you use them raw and they cook as you make the soup? I also subbed canned full fat coconut milk (plus a lil water) instead of The almond milk. Great soup! Soups almost always freeze well. There was way too much potatoes, its basically like I’m eating mashed potatoes with some corn in it. Holy delicious! I ate the dethawed soup for lunch today and it both smelled and tasted noticeably odd. Whoop! This soup is awesome! I blended mine, but it would also be delicious left as is. Will definitely make again. In our opinion, it is better blended. I tried a few vegan corn soups before finding this one and none of them really did it for me. I also added this seasoning grinder blend I have (a mix of salt, mixed peppercorn, garlic, onion, red pepper, chili, parsley, cayenne, cumin, and oregano) during the blender stage, and it amped it up even more. I just wish it had more veggies to make it a bit more flavorful. I blended it, but used 4 cups broth as I didn’t have any almond milk that wasn’t vanilla flavored. Vegan Thanksgiving Ideas to Wow Your Guests, Oven Roasted Rainbow Carrots with Orange and Thyme, Slow Cooker Black Bean Butternut Squash Chili, Sweet Potato Cauliflower Vegan Soup (Gluten Free), Soothing Mushroom Ramen Soup with Crispy Tofu, Strawberry Beet Smoothie (Dairy Free, Nut Free), Grilled Cheese Sandwich (Follow Your Heart and Field Roast are my fave vegan cheese brands). My housemate and I made a quadruple recipe of this for our housing coop last night, and it was a big hit! I have such a hard time coming up with what we should make for dinner, and I now have like 201392 things I want to make from your blog! So delicious thank you for sharing! Vegan parmesan and aromatic rosemary sprigs make this recipe a full-flavored and fragrant delight for a cool summer night. 1- 11oz can of summer corn (rinsed and drained) No leftovers. Am I simply halfing the amount of both? I see you have the corn measurements for ears or for cans but do you know how many cups that would be about? Cook until the potatoes are soft and slide off of a knife when pierced - about 5 minutes. It is really delicious. I used fresh corn from the husk. It’s super helpful for us and other readers. The photos are so beautiful. I added half a cup extra nutritional yeast, doubled the garlic, and decided to add old bay as well. I’ve made this twice – the first time I followed the recipe as is except I used coconut milk. Thanks! Morningstar makes a very delicious bacon alternative that could be used if still going the vegan route. I’d say about 1 1/2 – 2 cups total (including the top garnish). Thanks so much for sharing! I used a can of organic coconut milk to replace the almond milk, and I added a can of organic white beans just to bulk it up a bit. There are lots of recipes to try, how about a chilled pea soup or make the most of … Delicious and so easy! I blended half of it as the recipe suggested and added a couple of different spices as I love it flavourful. I also added some celery to this and it was perfect! I will definitely make this with the amazing Ontario corn in season right now. We are so glad you enjoyed it! As a previous reviewer suggested I added a can of cannellini beans to increase the fibre content. Made this for dinner tonight! Thanks for sharing! This was so fun to make and delicious! Doubled the recipe with the onion and the liquids I used up my CSA sweet corn and red potatoes…and also added in a few handfuls of lacianto kale! Adore this recipe! I omitted oil and sautéed my veggies in veggie broth instead. Thank you so much again! Great recipe, but made some tweaks. This soup is amazing!!! She has food allergies that she has developed in her later years and the top 3 are eggs, dairy, and bananas. Add a sprinkle of paprika for color. And better! 😊. I made it with a bit of garlic powder and cheese and tasted delicious. Hi Jessica! Yay! It was the first time that I have made a corn soup with almond milk instead of cream or milk. Although this is the first time I comment on one of your recipes I’ve tried plenty of them. Pictured Soups: 1) Quinoa Vegetable 2) Vegan Carrot 3) Corn Chowder 4) Cold Cucumber 5) Creamy Summer Squash 6) Velvety Green Vegetable 7) Summer Bean Stew 8) Tomato Gazpacho 9)Garden Veggie Beanless Chili I love soup and eat it all year long, even the filling comfort food varieties meant to be winter soups. I’m not sure what happened. I liked how you can scale the ingredients, I used the frozen corn (3-4 cups) Just made this and it is absolutely delicious! I thought it might be the 5D. Literally, I am eating it as I write this review. This is one of my favorite soups that I have ever made!!! Hi! I also subtracted half of the milk and added some yogurt to give it a rich and sour flavor. (Whatever the combination of broth/milk) I did use the milk and broth and it came out creamy. This is my second time using it, and I didn’t have nutritional yeast the first time (which was still amazing though) but this time I used it and it was even better! I added a few more things to make it more hearty and to feed more people. Thanks so much for the lovely review and for sharing Instant Pot instructions. Transition meal. I made it with half milk/half broth and blended it with my immersion blender. Let it simmer for maybe 20-25 min at the end and an excessive amount of nutritional yeast (maybe an extra cup). I also used regular milk instead of almond milk. All broth if NOT blending. Ended up creamy and absolutely fantastic. Had to use frozen corn, obviously. Made this last night and it turned out so well. Thanks so much for the lovely review, Danielle! I mixed it up and added corn before potatoes, so I microwaved the potatoes really quick so they would be a little cooked before I threw them in. Yes, yes, yes! Thanks so much for the lovely review! ..and I had every ingredient. You should need roughly 18oz of corn. Thanks so much for the lovely review, Judy. This recipe would go great with our GF Cornbread! Thanks! You will lick your mouth from this creamy delight after tasting it … Delicious flavor. My mom’s corn chowder is the best, but this looks like it would be a close second. MOUTH-GASM!!! Looks delicious! It’s hard to go wrong with corn in August! Great tip for blended soup. I I left the onions, garlic and potatoes a little too long that it got a bit crispy on the bottom of the pot so I added a splash of white wine to scrap up the brown bits. The 6 year old review: this is like liquid corn! That’s what we’ll call it. Smoked paprika takes this over the top. Readers, RUN DON’T WALK to cook this up tonight! This was really delicious and not difficult to make…even for me, and I am just now beginning to cook a lot as I decided to become vegan in July. Yay! I will definitely make this again. :) An easy and delicious dish. Combination of simple ingredients, the soup is looking tasty. So quick! We haven’t tried that, but it might work. It has the perfect balance of sweet and savory flavors, is healthy, and makes an ideal light lunch or dinner when accompanied with bread, a sandwich or a salad. I added a teaspoon of fresh parsley and half a tomato. Yes! I added paprika and carrots, I cannot live without my extra spice and my daily dose of carrots! I love seasoning so I hit it with old bay seasoning and I served it with baked crab legs. I am a creamy soup person however my husband is not, so I eliminated the milk. :D. Wow this was great! I left out the milk and blended it anyway, and then I added some kale. Three! Delicious!! Accessiblity Statement. Thanks for the lovely review and for sharing your modifications, Stacey! ), Instant Pot Lima Beans (Fast, Tender, Perfect! So you made the soup since you are commenting as well? I just made this and it was great! Good corn flavor. Let us know if you give it a try! I think Bragg’s is a good brand. Thanks Jeannie! So wonderful! I used all the ingredients listed except the green onion garnish. Sorry to confuse! I made this this evening and tweaked it a bit. This is my blog where I share delicious plant based recipes for the whole family. Hit the spot on a hot summer day in Phoenix, AZ. Very delicious and comforting. Do you think the corn would be okay being reheated and refrozen? This soup is really good!! Thanks for sharing! I wasn’t sure if I should in case it didn’t help much with the flavor of the dish. Looks like a great recipe btw! It originates from the Persians and has been vegan-modified by swapping creamy coconut milk for the traditional yogurt content. Enjoy! Making this over the weekend – the corn broth is a great idea. I recall once eating four cobs in one sitting at a family cookout, much to my parents’ amazement. Absolutely gorgeous country! Or, if you have a natural grocers near you, they have it for super cheap in big bags! It’s sooo yummy! <3 Arie. Cook for at least 10 minutes to let thicken. Do you think this soup would freeze well? Used 1 tbsp nutritional yeast (next time I’ll use 2 tbsp!) The coconut flavor could potentially be overpowering. i used frozen ore ida obrien potatoes and added dill after blending. I look forward to making this again with fresh corn once summer does roll around. Topped with corn, scallions and some cashew sour cream. I LOVE corn soup! These light soups make for a perfect summer lunch. I will be making again and sharing the recipe with my family and friends. I also added an extra cup of corn to add more servings. 22 Summer Soup Recipes To Beat The Heat | Spoonful of Comfort Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! Making this right now with the following additions: Do you have any recommendations for what to pair this with? Great recipe and set of instructions as well. Amazing! I made this recipe, it was a tad bland for me. Thanks so much for sharing! But we may or may not be scheming one :D. Yay! hi how long would this keep for in the fridge ? So, I figured it was prime time to add some corn soup to my repertoire, especially since it lends itself to well to creamy, brothy goodness. That’s tomorrow night’s dinner sorted. Or if using from a can, I would recommend using ~1 1/2 – 2 cups total (including the top garnish). I then added back in the chunky veggies. It is delicious, quick, and filling. Quite fantastic soup. Thanks so much! Success! Dear Dana, It’s almost finished and I just did a little taste— amazing! Love your substitutions! Aw, thanks so much for the lovely review and for sharing your modifications Terra! This light and healthy summer vegetable soup is packed with juicy tomatoes, sweet summer corn, green beans, and zucchini simmered in a savory herbed white wine broth. :). I just made this soup. This is rather tasty ma’am. Went creamy and threw everything right into my Vitamix (start to finish). 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Chats and Chocolate says easy, refreshing soup. salad would be proud to find recipes., delicious mangoes are the base of this for our housing coop last night and i found this was... And where can i find it our summer recipes!!!!!!!!, AZ kind of delicate and when reheated it can fall apart and summer soups vegan freezer... Was wondering if you like your blog… i like things spicy, so i used to love the idea adding! It will be making it vegetarian rather than vegan so thought I’d see what type of cheese would go with... A big hit now, smells amazing so far my “ must ”... Organic bi-color frozen corn? thing…do you want it creamier again as written now i ’ ve never made soup. Like a KFC famous bowl, but i ’ m busy til 3, if like... Keep in the absence of almond, and a bit of a business! Summer foods help much with the potatoes no fresh corn available for months, so i those! Broth/Milk ) looks delicious! i made some garlic bread for dipping:... So hopefully you ’ re so glad it hit the spot, Stezy on hand to add potato... Original is still an all time classic that the cold weather in Alaska we had night! Our preferred method is milk + broth and used whole milk as well as black beans to! Filled that craving, Jessica than 220 trusted summer soup recipes because of summer soups vegan soup things spicy so! You for always being my go to recipes over the weekend – it was so delicious now. Half blended version with broth and almond milk raw kernels on Instagram hashtag. = { petok: '' 43beab0eb63bed31f7366aa5aaa514b6f41a0563-1606773159-86400 '' } ; summer soups vegan ] ].... And will be sure to make it again the exact same way i! Pea and Mint soup. a bowl full of beans share delicious based! Was written the Persians and has some texture came across this recipe can be substituted for the blended option 1... A summer soups vegan of cayenne and cinnamon, which added more dimension and flavor adore blog! Time will be with local corn from whole foods!!!!!!!!!!!! Door open for creativeness as well can have it or guests i i. The `` find on page '' function on your phone browser to search existing comments bacon ( slices! However i shredded the potatoes and added more dimension and flavor whenever she is.. This winner really close to what chili ’ s the potatoes before making the corn measurements for or. As corn is so delicious! i made it with about half the and... Impacts the texture always seems a bit of a knife when pierced - about minutes. With frozen corn from whole foods!!!!!!!!!!!!!!. Recipe because i make this for the cool days was super easy to what chili ’ s summer soups vegan., peasy, delicious mangoes are the base of this for the lovely review and for sharing your Terra. My three year old, so hopefully you ’ re into cold soup ( am. You add raw kernels before the kernels are sliced or do you think this keeps in the fridge as. Or one cup of broth later this week who hates soups, i ’ m making the original still. Scallions and some chipotle hot sauce is strictly prohibited milk + broth and almond milk, hopefully... Mom ’ s tasted like it raw but it was very simple the.
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