Subscribe: Get our latest recipes delivered to your inbox

Search
Close this search box.

Corn and Yellow Bell Pepper Soup (vegan)

This post may contain affiliate links. Please read my disclosure policy.

IN THIS POST

This vegan corn and yellow bell pepper soup recipe is a soup to crave in the spring and summer months. Sweet corn and subtle yellow bell pepper (with a hint of yellow squash) make up the base for this addicting and healthy soup. A simple Yukon Gold potato acts as the thickening agent, and an assortment of fun toppings like crunchy almonds, fragrant cilantro and a homemade cashew cream bring the whole dish together. Soups aren’t just for winter anymore! This corn and yellow bell pepper celebrates all things spring!
 

Corn and Yellow Bell Pepper Soup recipe (vegan) is the perfect summertime soup as it highlights fresh produce and delicious ingredients! | www.cookingandbeer.com

Happy Wednesday, readers! Yay, the week is halfway over! Remember a week or two ago when I said that I was ready for May to end and June to arrive, well can I get an “Amen” for that! I am so incredibly TRILLED that June is finally here. May was a super busy month, and I’m looking forward to devoting the month of June to cooking, photographing and writing. Oh, and I might just have to delve into some sun-basking and hiking while I’m at it. :)

While June is a month to celebrate relaxing activities, July is going to prove to be much like May was. It’s going to be a busy one with us moving to the great state of Wyoming. I plan on devoting all of my time in June to fun and amazing recipes that I won’t have the time for in July!

We are going to start this month off right with this vegan corn and yellow bell pepper soup recipe. I mentioned a few weeks ago how I love spring soups. They are some of my favorites as you can celebrate all kinds of fresh produce. This is definitely a recipe to get excited about. It’s perfect for a quick weeknight, and it has a creaminess that almost no other soup can match.

Make it! You know you want to, or at least you can pretend like you want to just to make me happy. ;) Either way, recipe is below! Pair it with a pale ale. The hoppiness from a pale ale really tones down the sweetness from the corn. If you aren’t a hophead, a pilsner will also pair perfectly. Have a wonderful day, friends! xo

Note: Sweet corn off the cob may be substituted for frozen corn. Corn isn’t in season here in Colorado yet, so I opted for the frozen stuff. If you do happen to go fresh, don’t add it to the soup until the rest of the veggies have cooked for at least 10-15 minutes.

Corn and Yellow Bell Pepper Soup recipe (vegan) is the perfect summertime soup as it highlights fresh produce and delicious ingredients! | www.cookingandbeer.com


 

Don’t miss a post! Follow along on social media!
  

 

FACEBOOK | INSTAGRAM | PINTEREST | TWITTER | GOOGLE+
 


Corn and Yellow Bell Pepper Soup recipe (vegan) is the perfect summertime soup as it highlights fresh produce and delicious ingredients! | www.cookingandbeer.com

Corn and Yellow Bell Pepper Soup (vegan)

Servings:

8

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium-yellow onion chopped
  • salt and black pepper
  • 1 large Yukon Gold potato peeled and chopped
  • 1 tablespoon fresh ginger paste
  • 2 cloves of garlic finely minced
  • 1 bay leaf
  • pinch of cayenne pepper
  • 3 cup low-sodium vegetable broth
  • 1 cup frozen corn
  • 1 small yellow squash peeled and chopped
  • 1 yellow bell pepper seeds and stem removed, chopped
  • Assorted Toppings: cashew cream recipe here, toasted almond slices, fresh chopped cilantro, diced yellow bell pepper, olive oil.

Instructions
 

  • In a large stock pot, heat the olive oil over medium heat. Add the onion. Cook until tender, about 5-6 minutes, and then season with a dash of salt and black pepper. Add the potato, ginger paste, garlic, bay leaf and cayenne pepper. Cook until the garlic is fragrant, about 1-2 minutes.
  • Add the vegetable broth and bring to a boil. Reduce the heat to a simmer and then add the corn, squash and yellow bell pepper. Cook until the vegetables are tender, about 20-25 minutes.
  • Working in batches, transfer the soup to the pitcher of your blender (you may use an immersion blender). Make sure you do not fill the pitcher the entire way and that you cover it with a towel as you blend. Blend the soup until smooth and creamy, about 2-3 minutes. Transfer it back to the stock pot.
  • Season with salt and black pepper and let stand over low heat. If you find that the soup is too thick to your liking, you may thin it out with a little bit of water. If you find that the soup is too thin to your liking, you may stir in some cashew cream (recipe here).
  • Serve warm with desired toppings. Enjoy!

Notes

Sweet corn off the cob may be substituted for frozen corn. Corn isn't in season here in Colorado yet, so I opted for the frozen stuff. If you do happen to go fresh, don't add it to the soup until the rest of the veggies have cooked for at least 10-15 minutes.

Corn and Yellow Bell Pepper Soup recipe (vegan) is the perfect summertime soup as it highlights fresh produce and delicious ingredients! | www.cookingandbeer.com

[sc:adsense1]

 

You may also like:

Justine

Justine

I’m the voice, author, creator, and photographer behind Cooking and Beer. We started things about 10 years ago and Cooking and Beer has morphed and grown into what it is today: providing hundreds of recipes to thousands of people.

18 Responses

  1. This soup looks absolutely lovely Justine! I love corn in soup, and this looks so creamy and perfect! Love it!

  2. Corn will be coming into season before long and I will have to remember this recipe. I usually make corn chowder.

  3. What beautiful color, and I’m sure flavor, too! Love the added cashew cream. This is lovely!

  4. This soup is so summer perfect! Love the color, the creamy texture, and all that sweet summer corn!

  5. Between the look and the flavors of this soup, it sounds amazing. Will be trying yours very soon and I can’t wait!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Hello! I'm Justine.

I’m a blogger and web developer from the beautiful state of Oklahoma, where my loving husband, two adorable kids, and two mischievous dogs keep me on my toes 24/7. My idea of heaven includes endless summer days, getting lost in a good book, and whipping up some delicious homemade bread.

FOLLOW US

subscribe for email updates

subscribe for email updates

Join our fun and engaging community on Instagram! Follow us for the latest updates, events, and promotions, and connect with us through comments, likes, or DMs. Follow us now!

Subscribe to our newsletter for a variety of delicious recipes that will tantalize your taste buds. Join our community today and stay up-to-date with the latest and greatest recipes. Sign up now!

Need help updating your brand & website? Our expert team can provide tailored solutions to give you a competitive edge. Let’s chat!