Vegan Roasted Corn + Potato Soup

An orange corn and potato plant-based soup topped with cilantro and lime on a white table with a white and black napkin.

5 from 1 reviews

Vegan Corn + Potato Soup, a vegan take on classic creamy corn chowder. Made with seasonal white corn, potatoes, and topped with spicy chili oil. Delicious!



Vegan Roasted Corn + Potato Soup


  1. If using fresh corn, wash and shuck ears and cut corn from cob. Heat oil over medium heat in cast iron skillet or large pan and add corn, cooking until brown (about 5 minutes).
  2. Slice potatoes, onion and garlic and add to skillet with corn, cooking until vegetables begin to soften and become brown, about 7 minutes.
  3. Transfer vegetable mixture to large soup pot and add vegetable broth and bring to a boil.
  4. Reduce heat and simmer for about thirty minutes. Add salt and pepper to taste.
  5. Remove soup from heat and blend until smooth with immersion blender. Add additional spices, if needed, and top with chili oil before serving.



Leftovers & Storage: This plant-based corn potato soup can be refrigerated for up to 4-5 days and frozen for weeks (or even months) and reheated.

Nutrition: This Vegan Roasted Corn Potato Soup is a hearty meal that is high in plant-based proteins, fiber, vitamin C, and potassium.


Keywords: vegan roasted corn potato soup