Creamy Vegan Corn Summer Soup

Corn summer soup made with fresh ingredients: corn kernels, red potatoes, low sodium vegetable broth and unsweetened almond milk. Garnished with fresh corn, bell peppers, green onions, and pepper.

Corn Summer Soup

Fresh Corn always reminds of monsoon season in India, roasted corn on the cob is so popular during this season back there. But over here there is no rainy season in particular but fresh corn is there. So I want to experiment adding fresh corn to my recipes and what else can beat the fresh creamy corn summer soup; at the time of last few days of summer. I know! but summer is not going to last for too long here in Canada. So I made this fresh corn creamy soup. I also love fresh corn in my stir-fry recipes and even with chili cheese/tofu; definitely going to share my recipe soon. Corn blends so well with other flavors whether they are savory, sweet or sour.

Creamy Corn Soup

This corn summer soup recipe is very simple and made with no special ingredients. I think you must try making this soup before the fall arrives as otherwise, you will miss fresh corn which is the most important ingredient of this recipe.This recipe is vegan and gluten-free thanks to unsweetened almond milk for making it creamy and luscious . No worries if you are not vegan you can add regular milk or any other nut milk too. Also instead of low-sodium vegetable broth, you can simply add water with some spices .

Creamy Vegan Soup

This soup is a perfect blend of sweet and savory flavors and it’s so healthy and can be a perfect addition to your lunch or dinner menu. Make it a complete meal by serving this corn summer soup with grilled sandwich or salad.

Yields 3 servings

Creamy Vegan Corn Summer Soup

Vegan summer corn soup made with fresh corn kernels, potatoes and alomnd milk.

10 minPrep Time

25 minCook Time

35 minTotal Time

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  • 3 tsp olive oil.
  • 1/3 cup onion (red/yellow chopped).
  • 2 tsp garlic (minced).
  • 2 medium red potatoes (diced).
  • 1/2 tsp salt.(or according to taste)
  • 1/2 tsp paprika.
  • 1/4 tsp turmeric powder.
  • 2 ears corn (kernels sliced off).
  • 2 cups unsweetened almond milk.
  • 1 cup vegetable broth (low sodium).
  • For Garnish:
  • 1/2 bell pepper (chopped).
  • 1/2 cup corn kernels.
  • 1/2 tsp Italian seasoning (mixed herbs of your choice)
  • 1/2 tsp freshly crushed black pepper.
  • 2 green onions (chopped).


  1. Take a large saucepan and place it on medium-high heat, add 2 tsp olive oil and minced garlic to it. Saute and add chopped onion and saute again for 2-3 minutes.
  2. Add diced potatoes,salt, turmeric powder and paprika to the pan. Stir and cover the pan and let the potatoes cook halfway for 5 minutes.
  3. Add corn, stir and add vegetable broth and almond milk to the pan, bring to boil then cover the pan and reduce the heat to medium-low. Cook until potatoes are soft for about 5-7 minutes.Switch of the heat and let the soup cool for few minutes.
  4. Add soup to the blender and liquify for few seconds, transfer the soup back to the saucepan and let it simmer for 5-7 minutes until soup has reached desired consistency.
  5. In the mean time prepare the garnish , heat 2 tsp olive oil in a small pan add corn and peppers to it, saute for 2-3 minutes.
  6. Add Italian seasoning and dash of salt and mix well, turn off the heat.
  7. To serve divide the soup in 3 bowls and add garnish,chopped onions, black pepper and paprika.
Recipe Type: Soup

Creamy Corn Soup

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