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vegan corn soup in a bowl with spoon


It’s been a while.

Sarah came to visit and we made gluten-free beet ravioli. It was delicious. A lot of you asked for the recipe on Instagram. And Sarah promises to share it and when she does, I promise to share it with all of you. Then Haley came to stay. She shot footage of my Early Summer pop-up dinner. More scenes {and a video!} from that night are coming soon. I also have about three hundred images from my May trip to Italy to share with you. I’m thinking about sharing a guide on Bologna/Emilia-Romagna. Do you dig it?

And I just spent four days in Las Vegas. It was rough. For the obvious ‘I was in Vegas for four days’ reasons. I’m exhausted. And I’m dehydrated. My body needs nourishment. And my mind needs rest. I shared some of my favorite Vegas spots with you last fall, and I’ve updated the list to reflect a few new places I found this time around.

So today I’m sharing two really quick, super simple, small batch soup recipes. Because soup in both hot and cold form soothes every inch of my soul. Made in a small skillet and transferred into my Wolf Gourmet blender, both of these recipes come together in ten minutes. Using fresh corn as a base you can keep things naturally creamy and light and vegan. They are intended to serve one or two. I like to make them for dinner when I’m eating alone and feeling uninspired to cook. Because they’re fresh and fast and more delicious than takeout.

yellow soup in a blender

corn and onion in a skillet

vegan corn soup in a bowl

Yield: 4 bowls

Simple Creamy Vegan Corn Soup

vegan corn soup in a bowl

Super simple, creamy vegan corn soup made by sautéing and then blending in under fifteen minutes. A dairy, gluten and nut-free vegan corn soup made easy

Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes


  • 2 tablespoons olive oil
  • 1 medium onion, diced small
  • 2 cloves garlic, minced
  • 2 1/2 cups fresh corn kernels
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 1 cup low-sodium vegetable broth


  1. Heat the olive oil in a skillet over low-medium heat and sauté the onions 3 minutes.
  2. Then stir in the garlic, corn, salt and pepper and cook for 2 minutes.
  3. Add in the broth, turn the heat up to high and bring the mixture to a simmer. Then simmer for 1 minute.
  4. Remove the skillet from the heat. Pour the mixture into a blender and process until smooth.
  5. Serve either hot or cold with olive oil and black pepper on top.

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Thursday 22nd of June 2017

How much I love your soup posts, Sherrie!


Tuesday 27th of June 2017

Awe thanks Natalia! xx


Sunday 18th of June 2017

This soup sounds incredible and exactly what I need while feeling under the weather. I will be asking my husband to pick up the couple of ingredients I don't have on hand so I can make this tonight.

Haley | Brewing Happiness

Sunday 18th of June 2017

I had SO much fun visiting you and filming your gorgeous event. I hope you get some time to recover from Vegas, and I can't wait to try this soup. You're a soup wizard. xoxo

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