Vegan Sweet Corn & Roasted Bell Pepper Soup

Vegan Sweet Corn & Roasted Bell Pepper Soup

Dinner

Vegan Sweet Corn & Roasted Bell Pepper Soup is definitely awesome. With plenty of texture and a hint of sweetness, this soup is made with only a few simple ingredients. Everyone will love it.

Vegan Sweet Corn & Roasted Bell Pepper Soup

It will only take you about five seconds of poking around my blog to know that I am not a vegan. I normally hate vegetables, even though I know I shouldn’t. And yes, I also 100% know that being a meat eater is in contradiction with my environmental goals. I am an imperfect human. We all are.

My favorite food is a cheeseburger, and I’ll take the opportunity to put bacon on almost anything. I almost can’t be friends with someone who says they don’t like cheese, and there’s always ice cream in my freezer. I’m part of the problem. I know, I know. Everyone always tells me I should make more recipes that are healthy or vegan or keto or gluten-free, etc. But if I don’t think it’s awesome, it doesn’t get put on the blog. This blog is about the food I love, and I think you’ll love it, too.

Vegan Sweet Corn & Roasted Bell Pepper Soup

What makes this soup awesome?

That’s why I got so excited when I made this soup and loved it, then quickly realized I could make it vegan with just one simple change. The first time I made it, I used half veggie stock and half chicken stock because that’s what I had in my pantry. But every other ingredient is just a vegetable. Frozen sweet corn, bell peppers, and a drizzle of garlic oil. That’s all you need. Maybe some salt and pepper.

I have to admit, the version with half chicken stock tasted slightly better to me, but there could have been other variables as well. Do what you need to do.

The other problem was that this soup was ugly. I knew I’d need some toppings, but if I wanted to keep it vegan, I couldn’t use bacon, or sour cream, or crispy proscuitto, or cheese like I normally would. So I made some garlic croutons, roasted some corn, and gave you a drizzle of vegan yogurt. It not only made the soup nicer to look at, it added yet another level of texture and flavor, taking the soup to the next level.

Vegan Sweet Corn & Roasted Bell Pepper Soup

How to make Vegan Sweet Corn & Roasted Bell Pepper Soup

This is probably one of the easiest soups I’ve ever made. All you need to do is get your oven roaring hot while you slice up a couple of yellow and/or orange bell peppers into strips and arrange them on a baking sheet. Drizzle over the garlic oil, and give them a toss to coat. Then roast them in the oven for about 25 minutes.

While the bell peppers are doing their thing, add your favorite vegetable stock to a big pot. Then add a bunch of frozen corn. Let it simmer away for about 20 minutes. If you want to add a handful of the corn to your baking sheet with your bell peppers to garnish with later, that’d be cool.

The last thing to do is blitz it all together to make a smoother but still highly textured soup. Remove about a half a cup of the corn first to keep some whole pieces running throughout. Then use an immersion blender or a standard blender to blend it up until it’s got a texture you love. Then all that’s left to do is serve it up with some homemade garlic croutons and vegan yogurt. Or not. You can eat this naked, and it’s still delicious.

Vegan Sweet Corn & Roasted Bell Pepper Soup

If something is awesome, I’m gonna let you know about it. Sometimes it’s cake and bacon cheeseburgers. This time, It’s Vegan Sweet Corn & Roasted Bell Pepper Soup. Eat well, my friends.

Looking for more awesome soup recipes? Try this cheap and easy Black Bean Soup made from dried beans.

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Vegan Sweet Corn & Roasted Bell Pepper Soup

Vegan Sweet Corn & Roasted Bell Pepper Soup

Vegan Sweet Corn & Roasted Bell Pepper Soup is definitely awesome. With plenty of texture and a hint of sweetness, this soup is made with only a few simple ingredients. Everyone will love it.

  • Author: Renee Rendall
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Diet: Vegan

Ingredients

Scale
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 1 tablespoon garlic oil
  • 1 litre (4 1/4 cups) vegetable stock
  • 500 grams (1 pound) frozen corn
  • Salt and pepper
  • Garlic croutons and vegan yogurt, optional, for garnish

Instructions

  1. Preheat your oven to 250 C (480 F) and line a baking sheet with foil or a nonstick silicone mat for easier clean up.
  2. Slice your bell peppers into chunky strips and arrange them in a single layer on the baking sheet. Drizzle over the garlic oil, and toss the bell pepper in the oil to coat. I use my hands for this. Then rearrange your bell peppers, skin-side-up, in a single layer again. Roast them in the oven for about 25 minutes until soft and slightly blackened.
  3. Add your favorite veggie stock (mine is a jarred concentrate) to a big pot over high heat. Add the frozen corn and bring it to a boil. Then reduce the heat, put the lid on, but maybe leave it open a crack if your pan has a tendency to get really hot like mine, and let it simmer for about 20 minutes while your peppers are roasting.
  4. Before you add your roasted peppers to the pot, just use a slotted spoon to fish out about a half cup of the corn to be added back in its whole form later.
  5. Use an immersion blender or whatever type of blender you have to blend up the rest of the soup. It doesn’t need to be completly smooth. I like some texture left from the corn.
  6. Add your whole corn kernels back in, then give it a taste to know how much salt and pepper you want to add.
  7. Serve hot with garlic croutons, roasted corn, and a spoonful of vegan yogurt if it makes you happy.

Notes

  • You can really use any combination of two yellow, orange, or red bell peppers. Green would probably make the soup a weird color but still taste fine.
  • If you want to make your own garlic croutons, cut some good bread into cubes, and drizzle over some of your garlic oil. Add them to the oven on a baking sheet in a single layer for about 5-8 minutes on another shelf of your oven. Keep an eye on them so they get crunchy but not burnt. Then just pull them out of them oven and set them aside until you’re ready to eat soup.

Keywords: Corn, Bell Pepper, Vegan, Soup

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Recipe adapted from Kitchen: Recipes from the Heart of the Home by Nigella Lawson.

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