This Corn Soup is super easy to make with corn, vegan ground beef crumbles, vegetable broth, oat milk, and cream cheese. Everything comes together so fast in this 30 minute meal and is so delicious it will devoured from even the pickiest eaters. A family favorite that is hearty, creamy, rich, and flavorful. What’s not to love?
Making soups is always great. I put them on the table all year long. Like I do with this Gnocchi Soup, my Cabbage Roll Soup, the Lasagna Soup, or my Black Bean Soup.
I tell you this Corn Soup is a winner and what makes it really stand out from other soups is the flavor and texture.
Yes, seriously the most amazing taste and texture. From the first to the last slurp this is the ultimate bowl of comfort food which everyone will love.
Why this is the best Corn Soup recipe
The creaminess: vegan cream cheese, vegan cheese and oat milk are the key to a velvety and super creamy texture.
The flavors: cumin, garlic and jalapeños give this soup the right flavor and heat, yum.
Step by step pictures make everything easy and you know you get the perfect result.
What you need for this Corn Soup
- Corn
- Olive oil
- Onions
- Garlic
- Vegan ground beef
- Jalapenos
- Vegan cream cheese
- Oat milk
- Vegetable broth
- Cumin
- Oregano
- Vegan cheese
How to make Corn Soup
In a pot or casserole heat 2 Tbsp olive oil. Start with frying the diced onions and garlic for about 2 minutes until fragrant. Then add vegan ground beef, and fry for 3-4 minutes more until it starts to brown slightly.
Next, give the vegetable broth, oat milk, corn, cumin, oregano, jalapenos, vegan cream cheese, and cheese to the pot. Season with a pinch salt and pepper.
Bring to a simmer and let the Corn Soup cook for 5 minutes more on low heat until all vegan cheese is melted.
Freezing instructions
Leftovers will last in the fridge for around 3 days.
You can also freeze this Corn Soup for around 3 months. Use a freezer container that is suitable for this with a lid on top, airtight is great. The taste will be same, but keep in mind the texture will be a bit different compare to fresh.
For reheating, remember to let the soup thaw completely first.
Other corn recipes that you need to try:
If you try this vegan Corn Soup, tag me on Instagram or Facebook.
Take a picture and let me see all your remakes.
Cheers, Florian.
Corn Soup
This Corn Soup is super easy to make with corn, vegan ground beef crumbles, vegetable broth, oat milk, and cream cheese. Everything comes together so fast in this 30 minute meal and is so delicious it will devoured from even the pickiest eaters. A family favorite that is hearty, creamy, rich, and flavorful. What's not to love?
Ingredients
- 2 15 oz cans corn, drained
- 2 Tbsp olive oil
- 3 cloves garlic, minced
- 1/3 cup onions, diced
- 1 cup oat or almond milk
- 7 oz vegan ground beef
- 2 tsp cumin
- 1/4 tsp oregano
- 1/4 cup jalapenos, diced
- 10 oz vegan cheese, chopped
- 1 cup vegetable broth
- 7 oz vegan cream cheese
- salt, pepper to taste
Instructions
- In a pot or casserole heat 2 Tbsp olive oil. Start with frying the diced onions and garlic for about 2 minutes until fragrant. Then add vegan ground beef, and fry for 3-4 minutes more until it starts to brown slightly.
- Next, give the vegetable broth, oat milk, corn, cumin, oregano, jalapenos, vegan cream cheese, and cheese to the pot. Season with a pinch salt and pepper.
- Bring to a simmer and let the Corn Soup cook for 5 minutes more on low heat until all vegan cheese is melted.
Nutrition Information:
Yield: 4 Serving Size: 2 cupsAmount Per Serving: Calories: 492Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 208mgCarbohydrates: 33gFiber: 9gSugar: 11gProtein: 18g