As the seasons change, there's a delightful transition happening. With the return of seasonal drinks, Halloween treats lining the stores, and temperatures still hovering in the 80s, we find ourselves in a sweet spot between summer and fall. Personally, fall is my favorite time of year! Despite any unexpected shifts this season, I'm looking forward to cozy moments, festive gatherings, and indulging in warm, comforting recipes. Speaking of which, I can't wait to celebrate soup season, and I think this spicy vegan corn soup will quickly become a regular in your kitchen.
Soups are among the simplest yet most delightful meals to prepare. Once you grasp the basic method, it's easy to get creative with whatever ingredients you have. During this transitional period, I began to play around with summer's bountiful produce in soup form. I sought something warming and spicy, a perfect farewell to summer while welcoming fall—and this corn soup hit the spot!
This soup is a true one-pot wonder. In my kitchen, fewer dishes mean more enjoyment, and you only need a large Dutch oven to whip this up. Corn is a summer favorite of mine, and its natural sweetness is simply irresistible. However, I often find corn soups can be overly sweet. To balance that, I added a good amount of spice, making it a warm, flavorful dish perfect for the fall season.
The heat comes from jalapeños, and towards the end of cooking, I tossed in some sriracha for an extra kick. This addition not only intensifies the heat but also adds acidity to counterbalance the sweetness. Roasted poblano peppers are another key ingredient, bringing a unique depth of flavor that I adore in soups and dips.
If you've never roasted poblanos before, here's my tip:
Arrange the peppers on a baking sheet, drizzle with olive oil, and roast at 400 degrees F until they're blistered—about 30 to 35 minutes. Once done, remove them and cover with a plate for about 10 minutes. This steaming process makes peeling off their papery skin easier. Once cooled, peel, stem, and seed the peppers, then chop them up and add them to your dish! Roasted poblanos elevate soups, salads, and even hummus.
I kept the recipe vegan by incorporating coconut milk for creaminess and richness. The coconut flavor complements the corn's sweetness while tempering the heat.
When blending the soup, I focus on texture. I'm not a fan of completely smooth soups, as they often feel less satisfying. I blend about a quarter of the soup until smooth, then half until it's thick and hearty, leaving the remaining piece whole. It's all about your personal preference, but I love having that textural element in this dish.
For garnishing, I added fresh roasted corn for sweetness, crispy garlic chips for crunch, along with tortilla chips and fresh herbs for brightness. Feel free to include avocado, shredded chicken, or crema as desired.
This soup stores excellently in the fridge, making it perfect for quick, hearty meals throughout the week. The recipe is highly customizable, so adjust it according to your taste. Enjoy!
Print Recipe
Description
This recipe offers a quick and tasty soup perfect for the season.
Ingredients
- 2 poblano peppers
- 2 – 3 tablespoons oil
- 1 small yellow onion, diced
- 3/4 teaspoons cumin seeds
- 2 cloves garlic, minced
- 1 jalapeño, diced (optional to seed for less heat)
- 2 bags (10 ounces each) frozen corn, thawed
- 16 ounces vegetable broth
- 8 ounces canned coconut milk
- 1 tablespoon sriracha
- salt and pepper to taste
- juice of 1/2 lime
- toppings: fresh herbs like cilantro, green onions, sliced jalapeños, lime wedges, garlic chips, avocado, etc.
Instructions
- Prepare the poblano peppers. Preheat the oven to 400 degrees F. Place the peppers on a baking sheet and drizzle with olive oil. Roast for 30 – 35 minutes, flipping halfway through until charred. Once done, remove from the oven and cover in a bowl to steam for ten minutes. Once cooled, peel off the skin and remove the seeds. Chop and set aside. (Roasting over an open flame is an option as well, using the same steaming method.)
- In a large Dutch oven, heat the oil over medium heat.
- Add the onions and a generous pinch of salt. Cook until the onions are translucent, about 5 – 8 minutes.
- Stir in cumin seeds, black pepper, garlic, and jalapeño. Continue cooking for another 5 minutes.
- Add the corn and chopped poblano peppers, mixing to combine.
- Pour in the broth and coconut milk along with sriracha. Add a little more salt, stir, and bring to a boil, then lower the heat and simmer for five minutes.
- Allow to cool slightly before blending. You can blend to your desired consistency—*for more texture, blend about 3/4 of the soup and return it to the pot, blending the remaining 1/4 until smooth and adding back to the pot.
- Season with salt and pepper, and stir in the lime juice.
- Serve warm with your choice of toppings. Enjoy!
