Savory Vegan Chunky Corn Soup

This hearty soup is packed with sweet corn and savory spices, making it a comforting meal for any day. It’s easy to prepare and perfect for anyone looking to enjoy a delicious plant-based dish.

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TIME1 hr 10 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

2 tablespoons olive oil 1 onion, diced 1 tablespoon minced garlic 2 cups vegetable broth 6 medium red potatoes, diced 1 cup chopped baby carrots 2 (15.25 ounce) cans whole kernel corn, drained 1 ½ cups soy milk 1 tablespoon garlic powder 2 teaspoons salt ½ teaspoon ground black pepper ¼ cup all-purpose flour 2 tablespoons dried parsley

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating the olive oil in a skillet over medium heat. Toss in the garlic and onion, and cook them, stirring often, until the onion softens and just starts to brown a bit—this usually takes around 7 minutes. Once that’s done, take the skillet off the heat and set it aside.

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Step 2

Next, pour the vegetable broth into a large pot, then add the potatoes, carrots, corn, 1 1/2 cups of soy milk, garlic powder, salt, and pepper. Bring everything up to a boil over medium-high heat. When it’s bubbling, stir in the onion and garlic mixture you cooked earlier. Turn the heat down to medium-low and let it simmer uncovered until the potatoes and carrots are nice and tender—about 20 minutes should do it.

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Step 3

While the soup is simmering, whisk together the flour with the remaining 1/2 cup of soy milk in a small bowl until smooth. Slowly stir this into the soup, then keep it simmering for about 10 more minutes, or until the soup thickens up.

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Step 4

Before you ladle it out, stir in the chopped parsley for a fresh burst of flavor. Serve warm and enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use fresh or frozen corn for the best natural sweetness.
- Sauté the onions and garlic slowly to bring out their deep flavors.
- Add a pinch of smoked paprika or chili flakes for a subtle smoky kick.

Why you’ll love it

This soup is full of rich, comforting flavors and hearty textures. It uses simple, wholesome ingredients that make it both nutritious and satisfying. Plus, it’s completely plant-based, making it perfect for anyone looking for a healthy, vegan meal.

Serving ideas

Serve this soup warm with a slice of crusty bread or a side salad. It also pairs nicely with avocado toast or a light vegan sandwich for a complete meal. Garnish with fresh herbs like cilantro or green onions for added freshness.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or plant-based milk if the soup has thickened. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.