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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?

Pot view on a portion of the Corn Soup showing clearly the corn, vegan ground beef, jalapeno slices and creamy liquid.

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.

Ingredients for the Corn Soup assembled in a wooden board.

Showing side by side how diced onions and vegan ground beef are fried in a pot.

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.

Showing how corn is added to the vegan beef and onion mixture.

Spices, jalapenos, and vegan cream cheese are given to the pot and mixed with vegetable broth and plant milk.

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

Finally vegan cheddar is given to the Corn Soup and melted.

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.

Showing a big spoon of the Corn Soup being lifted from the pot.

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.

View of a portion of the Corn Soup in a bowl, decorated with fresh cilantro, and the soup pot visible in the background.

Other corn recipes that you need to try:

Collage of two pictures of the Corn Soup with recipe title text.

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.

Pot view on a portion of the Corn Soup showing clearly the corn, vegan ground beef, jalapeno slices and creamy liquid.

Corn Soup

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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

  1. 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. 
  2. 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.
  3. 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 cups
Amount Per Serving: Calories: 492Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 208mgCarbohydrates: 33gFiber: 9gSugar: 11gProtein: 18g
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