VEGAN SPICY CREAM OF Corn Soup {Blender}

VEGAN SPICY CREAM OF Corn Soup {Blender}

Spicy Vegan Cream of Corn soup! A vegan cream of corn soup that’s nourishing, flavorful, and gluten free! So easy to make. Just roast then toss in a blender. Perfect vegetarian dish for anytime of year. Serve warm or chilled. Ready in 35 minutes and super tasty!

Yes I’m posting a soup recipe the day after I posted a crock pot recipe while complaining about the heat. Don’t judge my sporadicism. Is that a word? LOL! But I promise this blender vegan spice cream of corn soup recipe is really good hot (or chilled). And to be honest, I really wanted to try my hand at creating (and enjoying) a vegan style roasted cream of corn soup.

We rarely eat corn and I’ve heard that roasting sweet corn that is in season is actually easier to digest (more on than below). So you can imagine roasted corn in soup form would be even easier on the stomach, right?  Right you are! Oh and bonus points that’s it’s another blender recipe. SUPER EASY!

I also feel like this is a kind of a comfort food to meets end of summer. Speaking of comfort. Can you tell that all my recipes this week have been about comfort food made gluten-free, of course, and a little bit healthier?

You see, I’ve got five days until  until my colon surgery. Trust me, I won’t be having these comfort foods the day before. LOL! Oh so fun! So I guess I was trying to get in all the good stuff before I have to drink broth and Jell-O for a few days. Come on come now, you know you would do that too! When someone says you can’t eat all your favorite foods for a period of time, all you want to do eat them. Eat all the ice cream, drink all the wine, double up on tacos. And make 12 more apple pie peanut butter cakes. Just kidding, I only made one more peanut butter mug cake.

That being said, I think there’s a way to find comfort in just about any food you make. It’s all about the love.  Which is how I came up with this vegan cream corn recipe. A little TLC and Comfort food for the Cotters! My husband loves a good creamy chowder, spicy food, and good old fashioned cream of corn casserole (yes we totally Americanized him). Me? I love creamy vegan soups or chilled gazpacho style soups. I dunno, it’s my thing. But either way, I’m all about making a veggie soup with extra creamy and full of flavor. Plus soups are so easy to make ahead and freeze. They are my meal prep jam!

Back to my main point here, this vegan spicy cream of corn soup was all about creating comfort and nourishment. So I decided we needed to give corn another chance by first roasting sweet corn then blending it with coconut milk and spices! Not only is this blender soup recipe so easy to make, but it’s super tasty and “supposedly” it’s for better digestion.

How is this possible? 

Well folks, eating non GMO seasonal corn that’s cooked contains soluble fiber. This soluble fiber reaches the lower part of our large intestines where they are absorbed by intestinal bacteria and then turned into short chain fatty acids. This is creates a support system for good bacteria. So basically FEEDs that gut flora. Better gut flora means a healthy immune system and better digestion!  Plus eating corn with a healthy fat (such as coconut milk) can help you absorb more of it’s fat soluble antioxidants, (like vitamin A).  You can thank Dr. Axe for that tip. I love that guy, he’s brilliant! Plus he’s a cutie. Just sayin…

Anyways…. I’m happy to report that cream of corn soup will be a new healthy comfort food soup we will be adding to our menu! And hopefully you can enjoy too!

Vegan Spicy Cream of Corn Soup {Blender}

 PREP TIME: 20 MIN 

 COOK TIME: 10 MIN 
YIELD: 3

DESCRIPTION

Vegan Spicy Cream of Corn Soup {Blender}

INGREDIENTS

2-3 cup corn kernels (non GMO, seasonal)

3 tbsp olive or avocado oil (divided)

1/4 tsp sea salt

15 ounces of light coconut milk or cream (whatever you prefer, both work great)

1 tsp paprika

2-3 garlic cloves (if they are small, use 3)

1/4 tsp black pepper

1/2 tsp sea salt

2 tbsp chili sauce or Sriracha (plus extra for topping)

1/4 cup packed fresh basil leaves (some for garnishing)

INSTRUCTIONS

First Roast your corn kernels. 

Preheat oven to 450F. 

While preheating toss you kernels in 1 tbsp oil and and 1/4 tsp sea salt. 

Place on baking tray. 

Bake for 15 -20 minutes or until golden brown.

Remove kernels and let cool.

Next peel your garlic.

Place your corn, garlic, and the rest of your ingredients in a blender. 

Blend until creamy.

Pour blended soup into a stock pot. 

Heat on medium heat until it comes to a soft boil. 

About 2-3 minutes. 

Then reduce to low until ready to serve.

Serve in bowls with fresh basil on top, extra chili sauce, and black pepper.

If you are making ahead, you can store in fridge or freezer in a air tight container. 

note due to coconut milk/cream becoming solid at cooler temperatures, you will need to mix thoroughly or blend again if you want to reheat.

If you want a thinner soup, feel free to add in broth.

NOTES

Sweet corn works great here and compliments the spices.

If you want extra spice, throw in a diced red pepper or jalapeno when blended.