I’m obsessed! I blended half of it as the recipe suggested and added a couple of different spices as I love it flavourful. I used almond coconut blend milk instead. Hope you give this a try, Noralie! I also added smoked paprika. Blended one can of white beans with some broth to make the soup thicker and added fiber/nutrients. Noralie. Thanks for sharing! Made this recipe today and oh it was so delicious! Love the idea of adding jalapeños above, will try that next time. I made this for lunch today, it is really good! Adding it to my favorites!! Hey there, I’m planning on making this but I’m confused by the amount of broth/almond milk to use if I plan on blending this. Love it! Add the roasted vegetables to the broth, along with the juice of half your lemon. Will it taste just as good or should I stick with the veggie broth? Cook for at least 10 minutes to let thicken. I used fresh corn from the husk. I can only imagine how amazing dinner is going to be. I made this today with sweet potato instead of red, and soy milk rather than almond milk – worked just fine and tastes incredible! Added 1/2-1 tsp of paprika to give it some extra and went with the 2 tbsp nutritional yeast. Used the last of my corn for the season on this soup. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. This is without a doubt the best corn coup I’ve ever had and my favorite soup in general! It was excellent! I’d say at least 3, if not the full 4 cups. Thoughts? This soup is so amazing! For the “broth” I used “no chicken better than bouillon” made into a light broth and subbed soy milk for almond because that’s what we had on hand. I considered blending it, but I’m happy with it the way it is. I reserved out a bowl full of the veggies and then used an emmersion blender to cream the rest of the soup. :). Thanks so much for the lovely review! I guess I just assumed that all soups could be frozen, which is why they are one of my favorite foods to make, but the soup today was very sadly “off” from the delicious flavor it had last week. Delish! This is one of my favorite soups that I have ever made!!! It’s the potatoes and corn included (only if you want it creamier and not chunky). Personally, I like to go all-in with the cream. Yes, that would work well I think! Thanks so much for sharing! We’re so glad it hit the spot, Stezy! Can sweet potatoes be used as a substitute? What is it and where can I find it? Like… I made a nice sized pot for 3 people. I used 1/2 oatley and 1/2 stock. Thanks for sharing! I’ve never made corn soup before and this looks so delicious and easy. Though corn soup is often served with a cream or chicken stock, you will prefer this vegan version. Thanks! I hope she loves it and I would be proud to find more recipes that don’t have her ‘top 3’. 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. I will be making this tomorrow! I will must try it. Aw, we’re so glad you enjoyed it, Athena! I went to make it again and realized I didn’t have some key ingredients so the second go I made a few substitutions and it turned out great too. Also are we supposed to cook the corn before using it? Hi Pam! This recipe was very simple as the description states and very delicious as well. I plan on blending silken tofu to make it even creamier! Thanks for sharing, Desiree! I had a ton of corn from my CSA box so I made this! Thank you for the simple and flavorful recipe! I added some jalapeno, cumin and chipotle spice and it is so good! Added a lot more potato to get the thickness after the blender (that’s the way we like it). I’m going to freeze part of it so that I can have it on a cold day and remember this warm weather. 5* recipe. I will make it again!
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