There is no replacement for a bowl of steaming and comforting soup when the weather starts to cool off–especially soups with a creamy base instead of a liquid broth. The creamy base makes for an extra warming and satisfying bowl of goodness that gets its creaminess from puréed sweet corn, which turned out to be wonderfully smooth and buttery. This corn alfredo soup also happens to be an extremely easy recipe to make with one main ingredient and a few spices and toppings of choice. There are also several variations of this soup that can be made by adding different ingredients or by using it as a sauce for quinoa, pasta, and rice etc.
Creamy Corn Alfredo Soup [Vegan]
- 4 cups frozen or fresh white corn
- 1/2 cup leftover cooking water
- 1/4 teaspoon unrefined salt
- 3 cloves minced garlic
- 1 tablespoon vegan butter or oil of choice
- 1 tablespoon lime or lemon juice
- Optional toppings: extra corn, chives, and chili powder
- Boil or steam the corn for around 10 minutes or until just cooked. Add the corn, hot water, and salt to a food processor or blender and blend on low, then increase the speed up to high until the corn becomes very smooth.
- Add the minced garlic to the blender and blend on low. Pour and serve with additional toppings and a dollop of dairy-free butter and a splash of lime juice.