Creamy Corn Soup Bowls

These Creamy Corn Soup Bowls turn peak-season sweet corn into a silky, dairy-free soup that's fresh, cozy, and perfect when piled high with jasmine rice, edamame, and green onions. This exciting, filling way to turn a soup into a whole meal is my new favorite!

Course Main Course

Cuisine American

Keyword 30 minute meals, dairy free, easy soup, gluten free, plant based, sweet corn recipe, vegan

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 460kcal

Author Jackie Akerberg

Equipment

stove
Blender

Ingredients

1 tbsp vegan butter olive oil, or a splash of vegetable broth for oil-free
1 medium yellow onion diced
3 cloves garlic minced
4 ears fresh sweet corn
3 cups water
2 cubes vegan chicken bouillon
14 oz canned full-fat coconut milk
1 tsp sea salt plus more to taste
½ tsp freshly ground black pepper
1 tsp fresh lime juice

To Serve

1 cup jasmine rice cooked
2 cups frozen shelled edamame thawed
2 green onions thinly sliced
black sesame seeds
chili crisp optional
lime wedges optional

Instructions

Slice the kernels from the corn cobs, then set the kernels and cobs aside.
Heat the olive oil in a large Dutch oven or pot over medium heat. Add the onion and sauté for 4 to 5 minutes, until soft and translucent. Add the garlic and cook for another 30 seconds, until fragrant.
Add the corn kernels, water, bouillon, coconut milk, salt, and pepper. Add the reserved corn cobs into the soup. Bring to a gentle boil, then reduce the heat and simmer uncovered for 15 to 20 minutes. Simmering the cobs right in the broth pulls even more of that fresh sweet corn flavor into the soup.
Remove and discard the corn cobs. Carefully transfer the soup to a high-speed blender, or use an immersion blender, and blend until completely smooth and creamy. Stir in the lime juice, starting with just 1 teaspoon, then taste and adjust the salt, pepper, or lime as needed.
Divide the cooked rice between bowls, creating a mound in the center of each. Ladle the hot corn soup around the rice, then top with edamame, green onions, and black sesame seeds.

Nutrition