There’s something about a bowl of creamy soup that just feels like a hug from the inside, isn’t there? But for the longest time, I thought that rich, velvety texture always came from a carton of heavy cream or a block of butter. Then I started playing around with plant-based cooking in my own kitchen, and wow, did I have a happy accident! I was trying to use up a bag of frozen corn and some wilting veggies, threw in a handful of cashews I had soaking, and blended it all up. The result was this unbelievably luscious Creamy Corn and Vegetable Soup that’s become my go-to comfort food.
Trust me, this isn’t a thin, brothy soup. It’s thick, satisfying, and packed with the sweet flavor of corn and all those good-for-you vegetables. The best part? It comes together with such simple steps. You just sauté, simmer, and blend. In under an hour, you’ve got a pot of pure, cozy magic that proves you don’t need dairy to make a soup that feels truly indulgent.
Why You’ll Love This Creamy Corn and Vegetable Soup
Okay, let me tell you why this soup has a permanent spot in my weekly rotation. It’s one of those recipes that just checks every single box.
- Dreamy Creaminess, No Dairy: The magic of soaked cashews! They blend into the most luxuriously smooth, rich base you can imagine. No cream, no milk, just pure, velvety comfort.
- Packed with the Good Stuff: It’s basically a whole garden in a bowl. Sweet corn, carrots, peppers, celery… you’re getting all those flavors and nutrients in every spoonful.
- Incredibly Simple Process: Sauté, simmer, blend. That’s it! There’s no fancy technique here, just straightforward steps for a foolproof result.
- Wonderfully Versatile: Got a different veggie? Toss it in! Want it chunkier? Just blend half. It’s a fantastic template for your own kitchen experiments.
- Naturally Vegan & Cozy: It just happens to be plant-based, making it a crowd-pleaser for everyone. It’s the ultimate feel-good, nourishing meal.
Ingredients for Your Creamy Corn and Vegetable Soup
Gathering everything is the first step to soup success, and the beauty here is in the simplicity. You probably have most of this in your kitchen right now! Here’s exactly what you’ll need to grab:
- 4 cups fresh or frozen corn kernels: This is our star! The sweet corn flavor is the heart of the whole dish.
- 1 medium onion, chopped: For that savory, aromatic base every good soup starts with.
- 2 carrots, diced: They add a touch of sweetness and beautiful color.
- 1 red bell pepper, diced: A little pop of vibrancy and a mild, sweet flavor.
- 2 celery stalks, chopped: Don’t skip these! They give a subtle, herby depth.
- 4 cups vegetable broth: The flavor foundation. I use a low-sodium one so I can control the salt.
- 1 cup water: Just to get the right consistency for simmering.
- 2 tablespoons olive oil: For sautéing all those beautiful veggies.
- 1 teaspoon salt & 1/2 teaspoon black pepper: Our essential seasonings.
- 1/2 cup raw cashews (for creaminess): The secret weapon! This is what makes it luxuriously creamy without a drop of dairy.
Ingredient Notes & Simple Swaps
Don’t stress if you’re missing one thing! This soup is super forgiving. Let’s talk about the key players and easy swaps.
First, the cashews are non-negotiable for that signature creamy texture—they have to be raw, not roasted or salted. If you have a nut allergy, soaked sunflower seeds can work in a pinch, though the flavor will be a bit different. For the corn, frozen is my go-to for convenience and it works perfectly. Fresh is fantastic in the summer, but no need to run to the store. Any color bell pepper works—green will give a slightly more bitter note, while orange or yellow are just as sweet as red. And for the broth, any good-quality vegetable broth is great. If you only have chicken or beef broth on hand, that’ll work too and add a different, but still delicious, savory note.
Essential Equipment
Okay, let’s talk tools! The great thing about this soup is you don’t need anything fancy. Just a few trusty basics from your kitchen that make the whole process a breeze. First, you’ll want a good, large soup pot with a lid—it needs to hold all those veggies and broth comfortably. A sharp knife and a sturdy cutting board make prepping all the vegetables so much faster and safer. For the magic creamy transformation, my absolute favorite tool is an immersion blender (so easy to blend right in the pot!), but a standard blender works perfectly too. And of course, your measuring cups and spoons to keep things simple. That’s really it—you’re ready to cook!
How to Make Creamy Corn and Vegetable Soup
Alright, let’s get cooking! This is the fun part where it all comes together. I promise, it’s more of a “dump and stir” kind of situation than a complicated recipe. Just follow these simple steps and you’ll have a pot of creamy dreaminess in no time.
Step 1: Prepare Your Creamy Base
First thing’s first: let’s get those cashews ready. This is the step that makes all the difference! Grab your half cup of raw cashews and put them in a small bowl. Pour hot water from the kettle over them until they’re completely covered. I like to do this first thing, even before I chop my veggies. It gives them a good 20-30 minutes to soften up, which is the secret to getting them to blend into that silky, creamy texture we’re after. No one wants a gritty soup! While they soak, you can get all your chopping done.
Step 2: Sauté the Vegetables
Now, grab your big soup pot and put it over medium heat. Add the two tablespoons of olive oil and let it get warm. Toss in your chopped onion and give it a stir. We’re not looking for color here, just softness. Cook it for about 5 minutes, until it turns translucent and smells amazing. That’s your flavor base right there! Next, add in your diced carrots, bell pepper, and celery. Stir everything around so the veggies get friendly with the oil and onion. Let them cook together for another 5 minutes or so—you’ll hear a little sizzle and they’ll start to soften just a bit. This quick sauté really wakes up their flavors.
Step 3: Simmer the Soup
Time for the main event! Pour in all four cups of corn (frozen is fine, it’ll thaw right in the pot), the vegetable broth, and that cup of water. Sprinkle in the salt and pepper. Give it one big stir, then crank the heat up to high. Wait for it to come to a full, rolling boil—you’ll see bubbles all over the surface. As soon as it does, turn the heat down to low. Put the lid on your pot. This is where the magic happens. Let it simmer gently for a full 20 minutes. This gives the vegetables time to become perfectly tender and all the flavors to melt together into one cozy, delicious broth.
Step 4: Blend to Perfect Creaminess
Almost there! Your kitchen should smell incredible by now. Carefully drain the water from your soaked cashews and just dump them right into the pot with the soup. Here comes the fun part: blending! If you have an immersion blender, this is its moment to shine. Just stick it right in the pot and blend until everything is completely smooth and creamy. No lumps! If you’re using a regular blender, be super careful. Ladle the hot soup into the blender in batches, only filling it halfway, and hold the lid on with a kitchen towel—hot soup expands and can make a huge mess! Once it’s all blended, pour it back into the pot. Oh, and if you prefer a chunkier soup, you can totally just blend half of it and leave the rest as-is. Taste it and add a little more salt or pepper if you think it needs it. That’s it! You did it.
Expert Tips for the Best Creamy Corn and Vegetable Soup
After making this soup more times than I can count, I’ve picked up a few little tricks that really make it shine. These are my go-to secrets for getting it perfect every single time.
- Speed-Soak Your Cashews: Forgot to soak them? No problem! Just cover them with boiling water and let them sit for 15-20 minutes. They’ll soften right up for blending.
- Frozen Corn is Your Friend: Honestly, I use frozen corn 99% of the time. It’s so convenient, sweet, and works perfectly—no thawing needed!
- Season at the End: Always, always taste your soup after blending. Broths vary in saltiness, so give it a final adjustment with salt and pepper. It makes all the difference.
- A Pinch of Smoked Paprika: Want a little extra “wow”? Stir in a quarter teaspoon of smoked paprika at the end. It adds the most amazing, subtle depth that’s just incredible.
Serving Your Creamy Corn and Vegetable Soup
Okay, the soup is ready and your kitchen smells amazing—now for the best part! I love ladling this soup into big, wide bowls so you can really see that gorgeous, creamy color. My absolute favorite way to finish it is with a simple sprinkle of chopped fresh chives or parsley. It adds such a nice, bright pop! A little drizzle of good olive oil or a crack of fresh black pepper on top is fantastic too. For the full cozy meal experience, you can’t beat a slice of warm, crusty bread for dipping, or a simple green salad on the side. It’s pure comfort in a bowl.
Storing and Reheating Your Soup
One of the best things about this soup is that it makes fantastic leftovers—it actually tastes even better the next day! To store it, just let it cool completely on the counter first. Then, pop it into an airtight container and it’ll keep happily in the fridge for up to 4 days. You’ll notice it thickens up as it chills, which is totally normal.
When you’re ready to reheat, you can do it gently on the stovetop over medium-low heat, stirring often. A splash of extra broth or water helps get it back to that perfect creamy consistency. The microwave works too—just heat it in bursts, stirring in between. And yes, it freezes beautifully! Portion it into freezer-safe containers or bags for up to 3 months. Thaw it overnight in the fridge before reheating.
Creamy Corn and Vegetable Soup Nutritional Information
Okay, I have to put on my responsible hat for a second here! I know it’s helpful to have a general idea of what’s in your food, so I’ve included estimated nutritional info in the recipe card. But here’s my little disclaimer, straight from my kitchen to yours: those numbers are just an estimate, a good guess based on the exact ingredients I use. If you swap the brand of broth, use a different veggie, or tweak anything, it’ll change. I always say focus on how good the soup makes you feel—it’s packed with wholesome veggies and plant-based goodness, and that’s what really matters to me.
Common Questions About Creamy Corn and Vegetable Soup
I get it—you’re looking at that bowl of creamy goodness and a few questions pop up. I’ve had them too! So let me answer the ones I hear most often from friends and family. Trust me, I’ve tried almost every variation by now.
Can I make this soup without cashews?
Absolutely, though the texture will be different. If you have a nut allergy, try using raw, soaked sunflower seeds. You could also use a cup of cooked white beans, like cannellini, for creaminess. It won’t be quite as rich, but it’ll still be delicious and thick!
Is canned corn okay to use?
You can, but I’d really recommend frozen over canned. Frozen corn is picked and frozen at its peak sweetness. Canned corn can sometimes have a tinny taste and a softer texture. If it’s all you have, just give it a good rinse first.
How do I make it thicker or thinner?
This is my favorite part—you’re the boss! For a thicker soup, let it simmer uncovered for a few extra minutes after blending to reduce. For a thinner soup, just stir in a splash more broth or water until it’s just right for you.
How long will it last in the fridge?
It keeps beautifully! In an airtight container, it’s good for 4 to 5 days. Honestly, I think it tastes even better on day two when all the flavors have really settled in together.
Can I freeze this creamy vegetable soup?
Yes, and it’s a lifesaver for busy weeks! Let it cool completely, then freeze it in portions for up to 3 months. It might separate a tiny bit when thawed, but a good stir or a quick blend with your immersion blender brings it right back to creamy perfection.
Creamy Corn and Vegetable Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A comforting and smooth soup packed with sweet corn and colorful vegetables. You’ll enjoy a rich, creamy texture without heavy dairy. This simple recipe makes a satisfying light meal or starter.
Ingredients
- 4 cups fresh or frozen corn kernels
- 1 medium onion, chopped
- 2 carrots, diced
- 1 red bell pepper, diced
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 1 cup water
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup raw cashews (for creaminess)
Instructions
- Soak the cashews in hot water for 20 minutes.
- Heat olive oil in a large pot over medium heat. Add the onion and cook until soft.
- Add the carrots, bell pepper, and celery. Cook for 5 minutes.
- Add the corn, vegetable broth, water, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes.
- Drain the cashews and add them to the soup.
- Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
- Taste and adjust seasoning if needed. Serve hot.
Notes
- Use frozen corn for convenience.
- For a chunkier soup, blend only half.
- Add a pinch of smoked paprika for depth.
- Soak cashews in boiling water to speed up the process.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 220
- Sugar: 8g
- Sodium: 650mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
