A Creamy Twist on Comfort Food!

Corn gets a bad rap sometimes, but let me tell you, this Spicy Roasted Corn Soup will make you a believer! Packed with nourishing, whole food ingredients, this soup is creamy, comforting, and has just the right kick to keep things interesting. Whether you’re looking for a warm dinner or a chilled lunch, this soup will hit the spot—and guess what? It’s gluten-free with vegan options too! 🌽✨

We roast the corn to enhance its natural sweetness, then blend it with garlic, coconut milk, and fresh basil for a rich and creamy texture. You can make it as spicy as you like by adding extra chili sauce or jalapeños, and if you’re feeling indulgent, add some toppings like roasted corn kernels or a drizzle of coconut milk.

Why You’ll Love This Recipe:

• Quick & Easy: Ready in just 35 minutes!
• Nourishing & Wholesome: Made with fresh corn, coconut milk, and spices for a healthy, hearty meal.
• Versatile: Serve it hot for dinner or chilled for lunch—either way, it’s a winner.
• Gluten-Free & Vegan Options: Perfect for those with dietary restrictions, but still full of flavor!

How to Make Spicy Roasted Corn Soup:

1. Roast the Corn: Roast your fresh (or frozen) corn kernels for an extra layer of flavor.
2. Blend: In a blender, combine roasted corn, garlic, coconut milk, fresh basil, and spices. Puree until smooth.
3. Heat: Pour the mixture into a pot and heat until it reaches a soft boil.
4. Customize: Add optional toppings like fresh basil, roasted corn, or even some shrimp or chicken for extra protein!

Is corn healthy? You bet! While it’s often misunderstood, corn is a great source of fiber, vitamins, and antioxidants. So go ahead, indulge in this creamy, dreamy corn soup.

Roasted Corn Soup

Recipe by Alison J. BallCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 
  3 cups corn kernels (non GMO). This can be previously frozen if you need a quick version. Reserve 2 Tablespoons cooked corn for topping.

• 1–2 Tablespoon 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. (The coconut milk from the can makes the soup creamier.)

• 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

• Optional 2 Tablespoon spicy sauce (such as sriracha or hot sauce) for serving.

• optional sliced jalapeño or peppers

Directions

• Roast the Corn: Roast your fresh (or frozen) corn kernels for an extra layer of flavor.
• Blend: In a blender, combine roasted corn, garlic, coconut milk, fresh basil, and spices. Puree until smooth.
• Heat: Pour the mixture into a pot and heat until it reaches a soft boil.
• Customize: Add optional toppings like fresh basil, roasted corn, or even some shrimp or chicken for extra protein!

Recipe Video