This comforting soup is packed with sweet corn and a velvety texture that will warm you up on chilly days. It’s easy to make, dairy-free, and perfect for a cozy meal any time of year.
Start by heating some olive oil in a big pot over medium heat. Add the chopped onion, celery, and carrots, and cook them gently, stirring now and then, until they soften—this should take about 5 to 7 minutes. Next, toss in the potatoes, cauliflower, bay leaves, thyme, and oregano, and let everything cook together for another 5 minutes.
Pour in the vegetable broth along with 6 cups of the corn kernels, then bring the whole mixture to a boil. Once boiling, turn the heat down to low and let it simmer gently until the veggies are tender, which usually takes around 35 to 40 minutes. Don’t forget to fish out and discard the bay leaves once the cooking is done.
While the soup is simmering, grab a blender and add the remaining 2 cups of corn, cashews, and nutritional yeast. Spoon in some of the hot broth—just enough to help it blend smoothly. If your blender is small, do this in batches, filling it no more than halfway. Cover the lid with a kitchen towel and hold it down as you pulse a few times, then blend until it’s nice and creamy.
Finally, stir this creamy cashew mixture back into the soup pot. Give it a taste, then season with salt and pepper to your liking. Serve warm and enjoy!
- Use fresh or frozen corn for the best natural flavor.
- Blend the soup carefully to achieve a silky texture without over-processing.
- Adjust the seasoning gradually, especially salt and pepper, to balance the sweetness of the corn.
This soup is wonderfully smooth and full of natural sweetness from fresh corn. It’s comforting and filling without any dairy, making it perfect for those following a plant-based diet. Plus, it comes together quickly with simple ingredients.
Serve this soup warm with a sprinkle of fresh herbs like cilantro or chives. It pairs nicely with crusty bread or a light green salad for a complete meal. Adding a dash of smoked paprika or chili flakes can give it a subtle kick.
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before warming.
