Simple Summer Corn Soup

Easy Summer Corn Soup

Corn has always been one of my favorite summer foods.

I recall once eating four cobs in one sitting at a family cookout, much to my parents’ amazement. It’s just that good.

SIMPLE Summer Corn Soup! 9 ingredients and laoded with VEGGIES! #vegan #glutenfree

When the warmer months roll around, I’m all about corn: Cornbread muffins, cornbread wafflescorn salsa, corn everything. In our cookbook, I even share my go-to cornbread and cornbread crouton recipes. So good with/on everything.

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. Enter, this summer corn soup.

Simple Summer Corn Soup | 9 ingredients, #vegan #glutenfree and fast, too!

The recipe is simple: 9 ingredients total, and likely things you have on hand right now. And not only is it both vegan and gluten free, but it can also be prepared one of two ways: Blended and smooth, or chunky and brothy.

I blended mine, but it would also be delicious left as is. I just happen to be all about the creamy vegan things. Can you really blame me?

Simple Summer Corn SOUP! Loaded with veggies, 9 ingredients and #vegan and #glutenfree | MinimalistBaker.comSimple Summer Corn Soup! 9 ingredients, full of veggies and SO simple and fast!

This soup is the perfect light summer meal. It’s

Warm
Healthy
Satisfying
Savory with a subtle sweetness
Loaded with summer produce
Quick & easy
Creamy or brothy – whichever you prefer

I highly recommend making this soup as a last summer hurrah before fall arrives. 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. Enjoy!

Summer Corn Soup! 9 ingredients, 30 minute, SO savory and easy #vegan #glutenfree

4.8 from 16 reviews
Simple Summer Corn Soup
 
Prep time
Cook time
Total time
 
9 ingredient simple summer soup with corn and potatoes. Blend for a creamier soup, or leave as is for a brothy soup with more texture.
Author:
Recipe type: Soup
Cuisine: Vegan, Gluten Free
Serves: 3-4
Ingredients
  • 2-3 Tbsp Olive oil
  • 1/2 large white onion, chopped (~1 cup)
  • 2 cloves garlic, minced
  • 4 small red potatoes (or 1 small russet), quartered (peeling, optional)
  • Sea salt and ground black pepper
  • 3 ears corn (or 1.5 cans), kernels sliced off
  • 2 cups low sodium veggie broth*
  • 2 cups unsweetened plain almond milk* (or regular milk if not vegan)
  • 2-3 green onions (garnish), chopped
  • Optional:
  • 1-2 Tbsp nutritional yeast for a cheesy flavor
Instructions
  1. To a large saucepan over medium heat, add olive oil, onion and garlic and sauté for 3-4 minutes.
  2. Add potato, season with a little salt and pepper, and cover to steam for 4-5 minutes.
  3. Add most of the corn, reserving a little for garnish, and stir.
  4. NOTE: If you plan to blend the soup, I recommend adding half broth, half milk for a more creamy texture. But if you intend to leave it unblended, forgo the milk and do all broth for best texture/flavor.
  5. Add broth and almond milk (if using), cover, and bring to a low boil. Reduce heat to low. Cook until the potatoes are soft and slide off of a knife when pierced - about 5 minutes.
  6. If blending, add 3/4 of the soup to a blender and blend until creamy and smooth. If using nutritional yeast, add now.
  7. Transfer soup back to the saucepan and bring back to a simmer. Taste and adjust seasonings as needed. Cook for at least 10 minutes to let thicken. The longer it simmers, the more flavorful it will be.
  8. To serve, top with chopped green onion, remaining fresh (or lightly sauteed) corn, and black pepper. Add a sprinkle of paprika for color.
Notes
*Nutrition information is a rough estimate for 1 of 3 servings using half almond milk, half vegetable broth.
Nutrition Information
Serving size: 1/3 of the recipe Calories: 220 Fat: 11g Saturated fat: 1g Carbohydrates: 26g Sugar: 5g Sodium: 412mg Fiber: 4g Protein: 3.5g

 

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Comments

  1. Katy says

    I’m a bit confused with the broth/milk thing…do you want 4 cups of liquid total? (Whatever the combination of broth/milk)
    Looks delicious!

  2. says

    Oh this looks so delicious!
    I’ve been searching for a corn soup recipe so so long. So I will definitely try this out very soon.
    Greetings from Germany. Noralie

    • Dana Shultz says

      Yay! Hope you give this a try, Noralie! I visited Germany for the first time last year. Absolutely gorgeous country!

  3. says

    YUM! This looks so delicious and nutritious! What’s the dealio with nutritional yeast? What is it and where can I find it? Does it really taste like cheese?!

    • Dana Shultz says

      It REALLY does. You can find it at most health food stores! Otherwise, order it online. Or, if you have a natural grocers near you, they have it for super cheap in big bags!

  4. says

    I LOVE corn soup! I actually have tried several vegan recipes and haven’t found one I like yet- the texture always seems a bit off. This looks perfect and I bet I’ve found a winner! Will be trying it soon- thanks for the recipe!

  5. says

    Wow, that looks delicious, and like you said perfect for Summer! Corn is one of my daughters food allergies that I wished she didn’t have, because I make a killer cornbread! – a Southern favorite that has been passed down from my great-grandmother, so on.

    However, I can honsetly say that the next time she spends the night at a friends house that this will be on the menu! Bookmarking it now so that I will have it!

  6. Molly Cumming says

    I made this tonight, as I have an abundance of corn and potatoes. It was fantastic! It was the first time that I have made a corn soup with almond milk instead of cream or milk. It still has that fantastic consistency of a chowder, but it’s much lighter and better for summer. Thank you for the recipe!

  7. Diana says

    I will be making this tomorrow! Going through a breakup and all about tasty good right now (even more than usual…:p)

  8. Rose says

    Made this brothy-style with a squeeze of lime juice added at the end. Then garnished with chopped cilantro and some chipotle hot sauce. Fantastic!

  9. Susie says

    I have just found your website and am crazy-excited about all your recipes!! I am in the UK and gluten and dairy-free living is pretty tricky, so to find all this permissable deliciousness in once place kind of pushes a girl over the edge with euphoria..where to start..!! Do you have a cookbook either out or waiting in the wings to be published? Anyhoo, ignoring my greedy belly for a second, could you tell me what camera and lens your hubby tends to use for the food photography? The photos are so beautiful. 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. I have a Nikon body.

    • Susie says

      P.S. 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 guess publishing books is a bit of a costly business though, so maybe you decided against that for the moment. If you ever do I will be first in line to buy it ;-)

        • susie says

          Yay! Please scheme away ;-) And thanks for letting me peek inside your camera bag. I thought it might be the 5D. I rented one and fell in love. That is a really useful page, especially the link to the Nikon v Canon comparison. All my photographically-knowledgeable friends seem to favour Canon, so there must be something there. Time to start saving for the 5D methinks!

  10. Tess says

    Just made this! Not only was it super quick and easy, it was also very inexpensive, which is always a plus. I went the non-vegan route and used whole milk as well as added some turkey bacon for an extra kick and it was perfect. Morningstar makes a very delicious bacon alternative that could be used if still going the vegan route. I also swapped the paprika for cayan pepper which made it pretty spicy. Overall, wonderful recipe, doesn’t need any changes but definitely leaves the door open for creativeness as well. Love it, will be making this again real soon!

  11. Gloria says

    Hey Dana! Do you reckon soy milk would work just as well (in the absence of almond)? Looks like a great recipe btw!

  12. says

    This was perfect! I used up my CSA sweet corn and red potatoes…and also added in a few handfuls of lacianto kale! For fun, I roasted about half the corn, and puréed it with about half the potatoes for the broth. Yum! Oh! And I also wanted to give a shout out to those corn cobs: a great trick to thicken more and infuse this soup with corn-y (haha) flavor is to simmer them in the broth! Thank you for the inspiration :)

  13. says

    We had this for dinner tonight. Amazing. We did the brothy version— sans almond milk and a small portion blended. I can’t wait to eat the left-overs! :-)

  14. Kaitlyn says

    This soup is amazing! I made a few adjustments to use up some ingredients I had in the fridge. I ended up doubling the recipe, used a head of cauliflower instead of the potatoes and added some poblano peppers. I used a 3:1 ration for broth: almond milk. Absolutely wonderful! I can’t wait to try some of your other recipes!!

  15. says

    Yum, perfect for this thundery, cold weather in Alaska we had last night. I love corn soup, especially when potatoes are involved! :) Hey, can I ask how you arrange two photos for Pinterest when that photo formation isn’t in your actual post? I’ve been trying to figure it out! I’ve seen a few other people do it as well…

  16. Kathryn says

    Super yummy!!! I love this soup. We left it chunky, but I’d like to blend it next time. :’) Keeper recipe. Thank you!
    Cheers*

  17. Shirley says

    Made this for dinner tonight and it was super quick and really delish! My husband loved it! The only bad news was there was no leftover! I made with veg broth and I think I might add some veg bacon next time. Thank you for creating magic in your kitchen so we can make amazing creations in ours!

  18. Ash Griffin says

    What a delightful soup! 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. Thank you for your lovely and fun blog- this is the second time I have made one of your recipes, and they are just turning out divine! How exciting for a new veggie :) Keep up the wonderful work!!

  19. mcurn says

    I made this and it was fantastic. I added a teaspoon of fresh parsley and half a tomato. To speed this recipe up, next time i’ll microwave the potatoes for 1-2 minutes because Step 2 took me about 10 minutes longer than the recipe stated.

  20. Stephanie says

    My housemate and I made a quadruple recipe of this for our housing coop last night, and it was a big hit! Thanks for the recipe!

  21. says

    So I just discovered your blog, and I am HOOOOOOKED! 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! I’m making this corn soup tonight, but because I like to make healthy things bad for me, i’m adding bacon. ;)

    Thank you so much for the delicious recipe!

    Kylie

  22. Veronika M. says

    Made this recipe today and oh it was so delicious! It was perfectly sweet, savoury and well mine was spicy. It’s the latin in me can’t stay away from the spicy.

    I truly adore your blog, I’ve made several of your recipes and they NEVER disappoint. Thank you again.

  23. Elizabeth says

    I made this tonight with a few small changes… I didn’t have plain almond milk, only vanilla unsweetened and it worked fine! I also added an extra cup of corn to add more servings. To me, the soup needed a little flavor kick so I put a dash of ground red pepper and a dash of nutmeg in while it simmered. Lastly, I made some garlic bread for dipping. Amazing! Even in south Texas with no signs of fall/colder weather, I will definitely be making this again!

  24. Shannon says

    Wow this was great! I supplemented the recipe with some pantry items: kale, white beans (for a bit more protein), and chipotle & hot sauce. I also did the unblended version since I’m staying in a field camp and don’t have a blender or food processor! I will definitely make this again, I like that I’ll be able to alter it with seasonally available produce. I just found your website and am very excited to try more recipes.

  25. Samantha says

    This looks outstanding! I see you have the corn measurements for ears or for cans but do you know how many cups that would be about? I have frozen corn in my freezer waiting to be used up!

    Thanks!

  26. Monika says

    Yum! I made this tonight and it was super easy. 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.
    I also added extra vegetable boulloin cubes, sage, basil, rosemary, and more garlic as garlic powder and it turned out awesome! 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. It was very tasty, I will be sure to make this again! Hopefully next time will be with local corn from the farmers market, and it will have taste even better!
    I made some sauteed kale and mushrooms to go along with this, and it was a good wholesome dinner.

  27. Sue says

    I’ve made this a couple of times now and we LOVE it! I plan on making some and freezing it to take to my daughter next month, along with a couple other of your recipes so she has some good nutritious food on hand while she’s super busy finishing her senior year in college and swimming for the school.

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