Soup/ Vegetarian Mains

Creamy Roasted Corn Soup {vegan}

Creamy Roasted Corn Soup

Creamy Roasted Corn Soup

Sweet summer corn is everywhere right now, and I can’t resist it! And today I am bringing you THIS delicious creamy roasted corn soup!
When you roast veggies in the oven, it brings out the sweet flavors that usually can only be found when they are in season!
I kept it on a light side and used cashew milk instead of cream. This soup is creamy and thick, and slightly spicy due to the chili powder and poblano chili with a boost of the fresh lime juice. Garnish it with fresh cilantro and serve it with a crusty bread. Enjoy!

Creamy Roasted Corn Soup {vegan}

  • Servings: 6-8
  • Time: 45 min
  • Difficulty: easy
  • Print


  • 1 large bell pepper
  • 1 small onion, diced (~ 1 cup)
  • 4 cups corn kernels, shaved from 4 ear corns
  • 1 small carrot, diced
  • 4 garlic cloves, mashed
  • 1 poblano chile, seeded and diced
  • 2-3 tablespoons olive oil
  • 15 oz can diced tomatoes (low sodium or no salt added)
  • 1/2 teaspoon dried thyme
  • 1 tablespoon chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon smoked sweet paprika
    Pinch of cayenne pepper or to taste (optional)
  • Salt, ground black pepper to taste
  • 1 tablespoon nutritional yeast (optional)
  • 3 cups cashew milk (recipe below); you need 1 cup raw cashews + 2 cups water
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime


  1. Heat the oven to 425 F.
  2. Put bell pepper, corn, onion, carrot, garlic, and poblano chili in a large bowl. Add the olive oil and toss to coat. Arrange the vegetables in a single layer in the prepared pan or two pans and roast the vegetables until tender and golden brown, about 15 to 20 minutes.
  3. Transfer the vegetables to a large pot. Stir in the chili powder, cumin, oregano, thyme, turmeric, smoked sweet paprika, cayenne pepper if using, salt, ground black pepper, diced tomatoes and 1 cup of water.
    Bring to a simmer, reduce heat and simmer the soup for ~6-8 minutes. Remove the soup from the heat and whisk in the cashew milk and yeast, reheat if needed. Adjust seasoning and add more water if needed. Finish with lime juice. Ladle the soup into bowls and garnish with cilantro.
  4. Enjoy!

Cashew Milk:

Grind the cashews to a fine powder in a blender or food processor, stopping and stirring occasionally to ensure uniform grinding. Depending on the machine you use, this will take 1-3 minutes. Stop before the nuts turn into paste. Add 2 cups room temperature water, blend on medium speed for 30 seconds, and then stop and stir up any nuts that stick to the sides of the container. Blend on high speed to 2 minutes.

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  • Reply
    Renard Moreau
    June 19, 2016 at 2:37 pm

    [ Smiles ] The best vegan soup ever!

  • Reply
    June 19, 2016 at 7:09 pm

    This look FANTASTIC. I’m bookmarking to try this out later 🙂

  • Reply
    Laura @ Feast Wisely
    June 20, 2016 at 1:06 am

    Agree with the other comments – this looks so good and such a clever idea to use home made nut milk for the base ☺️

    • Reply
      June 20, 2016 at 1:27 pm

      Thanks Laura! Cashews are my favorite to use for the base. They are so creamy and very mild.

  • Reply
    Long Player Kitchen
    June 20, 2016 at 4:12 am


  • Reply
    Dana @ IveGotCake
    June 20, 2016 at 6:08 am

    Oh wow!
    Now that looks luxurious!

  • Reply
    June 20, 2016 at 6:58 pm

    Great recipe, nice that it’s vegan. Perfect with all that good corn coming soon.

  • Reply
    June 21, 2016 at 10:40 am

    One of the best soups I have read. I have to try this. Sounds really really yum! 🙂

  • Reply
    June 21, 2016 at 10:43 am

    Just curious to know the purpose of yeast in the soup? thanks!

    • Reply
      June 21, 2016 at 11:12 am

      It’s the same way you would use grated cheese. It’s a nice addition to soups and stews where normally you would use some cheese.

  • Reply
    Roasted Mushrooms + Creamy Kale + Cauliflower Rice Bowl – Ocean View Kitchen
    June 22, 2016 at 1:08 pm

    […] Creamy Roasted Corn Soup {vegan} […]

  • Reply
    July 22, 2016 at 10:57 am

    Sounds delicious!! I may need to try this.

  • Reply
    August 9, 2016 at 5:34 am

    Oh yum! I adore corn soups and chowders, and I definitely want to try your recipe!

  • Reply
    August 11, 2016 at 8:03 am

    Yum! Can’t wait to try this! Thanks for the recipe!

  • Reply
    rosie leizrowice
    August 12, 2016 at 2:01 am

    Looks like the perfect comfort food!

  • Reply
    August 13, 2016 at 2:06 pm

    What a gorgeous soup. Can’t wait to try it. You might also enjoy my cucumber soup recipe :

  • Reply
    August 18, 2016 at 5:01 pm

    It looks amazing!!! Great Recipe!!

  • Reply
    August 19, 2016 at 1:14 am

    I’m definitely going to try this this weekend!

    • Reply
      August 19, 2016 at 11:47 am

      Let me know if you do:) we really liked this recipe😋

  • Reply
    August 23, 2016 at 11:05 am

    Looks delicious!

  • Reply
    September 11, 2016 at 10:05 am

    Looks so delicious!

  • Reply
    September 12, 2016 at 7:15 am

    thank you very much for this extremely yummy recipe!
    I cooked it today and ate a half of the pot in one go despite scorching heat outside.
    it reminds me somehow of the peanut eggplant stew from “veganomicon” which was my party hit several years in a row for it pleases literally everyone.
    so now I have a new lucky winner 🙂
    thanks once again.
    greetings from germany.

    • Reply
      September 12, 2016 at 2:45 pm

      I am so happy that you liked this recipe, Coraline! It’s one of my favorites 😋Thanks for stopping by and giving it a try! Olga

  • Reply
    September 21, 2016 at 4:03 pm

    Yummy, this looks delicious! Need to try this tomorrow 🙂

  • Reply
    September 22, 2016 at 1:28 pm

    I’m absolutely trying this

  • Reply
    October 18, 2016 at 1:36 am

    The colour alone would make you feel amazing from the inside out! Looks so yum!

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