Name: Spicy Vegan Roasted Corn Soup Made in the Blender Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 3 cups corn kernels (non GMO, fresh or previously frozen); 1–2 Tablespoons olive oil or avocado oil (divided); 1 teaspoon sea salt (divided); 15 ounces light coconut milk (from the can) or unsweetened non-dairy milk of choice; 1 teaspoon paprika or sweet paprika; 2–3 garlic cloves (equivalent to 1 teaspoon minced); ¼ teaspoon black pepper; ¼ cup packed fresh basil leaves, plus extra for garnishing; 2 Tablespoons spicy sauce (such as sriracha or hot sauce) for serving; Sliced jalapeño or peppers; 2 Tablespoons reserved cooked corn for topping

Jump to Recipe· 4.1 from 7 reviews

If you’re craving a soul-warming, flavorful meal that comes together in a flash and packs a punch, you’ve got to try this Spicy Vegan Roasted Corn Soup Made in the Blender Recipe. It combines the sweet, smoky notes of roasted corn with a creamy base of coconut milk, all jazzed up with a gentle kick of spice. This soup is not only incredibly delicious but also effortless to prepare, making it an ultimate go-to for busy days or anytime you want a comforting bowl of vegan goodness.

Ingredients You’ll Need

A close-up image of bright yellow cooked corn kernels filling the frame with their shiny and slightly wet texture. The corn forms one thick layer, and a wooden cooking spoon is partly visible on the left side, resting among the corn. The background is softly blurred but has a dark pan surface underneath the corn. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Spicy Vegan Roasted Corn Soup Made in the Blender Recipe lies in how simple, fresh ingredients come together to create such a vibrant flavor and velvety texture. Every ingredient plays an important role, from the roasted corn’s natural sweetness to the creamy coconut milk that carries those flavors beautifully.

3 cups corn kernels: Fresh or frozen corn works wonderfully; roasting them deepens their natural sweetness and adds a hint of smokiness.
1–2 tablespoons olive or avocado oil: Used for roasting, this adds richness and helps the corn caramelize perfectly.
1 teaspoon sea salt: A little goes a long way to enhance all the flavors without overpowering them.
15 ounces light coconut milk: This is the creamy base that transforms the soup into a luscious, silky delight.
1 teaspoon paprika: Choose sweet or smoked paprika for a balanced warmth and depth of flavor.
2–3 garlic cloves: Adds aromatic sharpness that complements the sweetness of the corn.
¼ teaspoon black pepper: Offers just the right amount of spice to awaken the palate.
¼ cup packed fresh basil leaves: Fresh basil brings a lovely herbal brightness that makes this soup shine.
Optional spicy sauce (2 tablespoons): Sriracha or your favorite hot sauce is perfect for an extra kick when serving.
Optional sliced jalapeño or peppers: For those who love to turn up the heat with a bit of crunch.

How to Make Spicy Vegan Roasted Corn Soup Made in the Blender Recipe

Step 1: Roast the Corn

Start by preheating your oven to 450 degrees Fahrenheit. Toss your corn kernels with 1 tablespoon of oil and a pinch (¼ teaspoon) of sea salt. Spread them out on a baking tray so they roast evenly. Bake for 15 to 20 minutes, giving them a good toss halfway through to ensure they get beautifully golden and slightly caramelized. This step is what adds that unforgettable roasted flavor and slight smokiness that sets this soup apart.

Step 2: Blend the Soup

Once the corn is roasted and cooled just enough to handle, peel your garlic cloves and add them to the blender along with the corn kernels, coconut milk, paprika, the remaining salt, pepper, and fresh basil leaves. Blend until the mixture is silky smooth. If you prefer a thinner soup, simply pour in about ¼ cup of vegetable broth and blend again. Using a blender helps create a creamy texture that’s hard to beat.

Step 3: Heat and Season

Pour the blended soup into a medium saucepan and warm it over medium heat until it reaches a gentle boil, usually about 2 to 3 minutes. Then lower the temperature to keep the soup warm, stirring occasionally. Taste and adjust the seasoning if needed. This process melds the flavors beautifully and ensures your soup is perfectly cozy and ready to be enjoyed.

How to Serve Spicy Vegan Roasted Corn Soup Made in the Blender Recipe

A bowl of thick yellow-orange soup fills the white bowl fully, with a few swirls of white cream on top. In the center of the soup, there is a cluster of small yellow corn pieces mixed with black peppercorns, pale nuts, and some green leaves. The bowl rests on a soft gray and white striped cloth, set on a white marbled surface with a sliced lime visible on the side. The soup looks smooth but slightly textured with tiny visible spice bits. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Every bowl gets even better with a few fresh garnishes. Sprinkle reserved roasted corn kernels on top for texture and crunch, add some torn basil leaves for an herbal pop, and crack a little fresh black pepper for subtle spice. If you like it fiery, drizzle with your favorite spicy sauce like sriracha or scatter some sliced jalapeños for a bold finish.

Side Dishes

This soup pairs wonderfully with crusty whole-grain bread to soak up all that luscious creaminess. A fresh green salad with a citrusy vinaigrette or some roasted vegetables complements the smoky corn flavor perfectly. For a heartier meal, a side of brown rice or quinoa tossed with herbs makes an excellent pairing too.

Creative Ways to Present

For entertaining or a fun twist, serve this soup in small cups as an appetizer with a dollop of vegan sour cream or cashew cream on top. You can also swirl in some roasted red pepper puree for a beautiful color contrast or garnish with toasted pumpkin seeds for extra crunch. Presentation can be as simple or fancy as you want and still taste incredible!

Make Ahead and Storage

Storing Leftovers

This soup keeps well in the refrigerator for up to 3 days. Store it in an airtight container to preserve freshness and prevent it from absorbing other fridge odors. Just give it a good stir before reheating, as the coconut milk may thicken and separate slightly when cold.

Freezing

You can freeze the soup in portion-sized airtight containers for up to 2 months. Because coconut milk can change texture when frozen, thaw it in the refrigerator overnight and then blend or whisk well to bring back its creamy consistency before reheating.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking and to reincorporate any separated coconut milk. Avoid boiling it vigorously to keep the flavors and texture intact. Alternatively, reheat in the microwave, stirring halfway through until warmed through.

FAQs

Can I use fresh corn instead of frozen?

Absolutely! Fresh corn is fantastic for this recipe and will give an even sweeter, more vibrant flavor. Just cut the kernels off the cob and roast them as directed.

What if I don’t have coconut milk?

If you don’t have canned coconut milk, unsweetened non-dairy milk like oat or almond milk can be used, but the soup might be less creamy. Adding a bit of mashed avocado or soaked cashews can help boost creaminess.

How spicy is this soup?

The spice level is moderate and can easily be adjusted to your taste by adding more or less hot sauce or jalapeño slices. Without the optional spicy additions, it’s pleasantly warm but still mild.

Can I make this soup nut-free?

Yes, this recipe is naturally nut-free and vegan, making it suitable for most diets. Just be sure any added toppings or spice sauces you use are free from nuts.

Is this recipe suitable for meal prep?

Definitely! This soup stores wonderfully and tastes great reheated, making it perfect for healthy lunches or quick dinners throughout the week.

Final Thoughts

This Spicy Vegan Roasted Corn Soup Made in the Blender Recipe is the kind of dish that feels like a warm hug in a bowl—full of flavor, creamy texture, and just enough heat to keep things exciting. It’s easy to make, satisfying, and perfect for any season. I hope you give it a try and find it as comforting and delicious as I do. Once you’ve experienced it, I bet it will become one of your favorite go-to recipes too!

Spicy Vegan Roasted Corn Soup Made in the Blender Recipe

Ingredients You’ll Need