Simple Summer Corn Soup

To my parents’ surprise, I once ate four corn in a single sitting at a cookout with family. It’s that good.

In the summer, I love corn. Cornbread, waffles, salsa, and all things corn. In my cookbook, I share all of my favorite cornbread recipes and cornbread crutches. It’s good on/with everything.

It was the perfect time to add corn soup to my repertoire. I love how it makes a creamy broth. This summer, corn soup is the result.

It’s easy to make: nine ingredients in total. You probably have them on hand. It is also gluten-free and vegan. You can prepare it in two different ways: either blended and smooth or chunky.

It would be great as it is. I’m a big fan of creamy Vegan foods. Can you blame me?

This soup is a great way to enjoy the last of summer before it gets cold. This soup is a healthy light meal or lunch that has a perfect balance of sweet-salty flavors. Enjoy!


  • 2-3 Tbsp olive oil
  • Half a large white onion (chopped – 1/2 of an onion yields about 1 cup)
  • Two cloves of garlic (minced).
  • Four small red potatoes*
  • Black pepper and sea salt
  • Three ears of corn* (kernels removed)
  • 2 cups of low-sodium vegetable broth* (DIY or store-bought)
  • 2 cups plain unsweetened almond milk*
  • Green onions, 2-3 stalks (for garnish/ chopped)
  • Use 1-2 Tbsp of nutritional yeast to add a cheesy taste ( optional).


  • Add the olive oil to a large pan over medium heat. Sauté for 3-4 mins.
  • Add the potato, season it with some salt and pepper, and steam it for about 4-5 minutes.
  • Stir in the majority of the corn. Reserve a small amount for garnish.
  • NOTE: If you intend to blend the soup (as I suggested above), I recommend adding half broth and half milk for a creamier texture. 960 ml // adjust amount if altering the default number of servings) for best texture/flavor.
  • Add almond milk and broth (if you are using it), cover, and bring to a low boil. Reduce heat. Reduce heat to low.
  • Pour blending, pour 3/4 of the soup into a blender. Blend until smooth and creamy. Add nutritional yeast now if using.
  • Return the soup to the pan and bring it back to a simmer. As needed, adjust the seasonings. Cook at least 10 minutes for the sauce to thicken. The more it simmers, the better it tastes.
  • Serve with black pepper, green onions, the remaining fresh corn (or lightly sauteed), and any remaining fresh corn. For color, sprinkle paprika on top.

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