Vegan Corn Bisque Soup

Joan Hunt


This is just a basic corn chowder but by replacing the cream with coconut cream it is now vegan
and yummy

★★★★★ 1 vote
4 servings
20 Min
30 Min


1 Tbsp
olive oil
1 small
onion, chopped
3 c
fresh corn of the cob
4 c
low sodium vegetable broth
1/4 c
coconut cream
1 Tbsp
yellow cornmeal
1 small
red bell pepper, diced
2 Tbsp
fresh, chopped cilantro
1 pinch
of cayenne pepper or tabasco to taste
lime wedges

How to Make Vegan Corn Bisque Soup


  • 1Heat oil in a large, heavy saucepan over medium heat. Add onion and a sprinkle of salt and pepper and cook until softened and translucent. Stir in corn and garlic and continue to cook, stirring often until corn begins to brown, about 5 minutes
  • 2Add broth and bring mixture to a simmer, for 15 minutes. Taste and add salt and pepper if necessary. Using a slotted spoon, transfer 1 1/2 cups of the corn mixture to a blender. Add coconut cream and 1/2 cup of the cooking liquid. Slightly vent the top of the blender and carefully puree until the mixture is smooth, about 2 minutes.
  • 3Return the puree to the pan. Whisk in cornmeal and bring the soup to a boil over medium heat while stirring constantly until thickened. Stir in bell pepper, cilantro and cayenne. Serve hot or at room temperature with lime.

Printable Recipe Card

About Vegan Corn Bisque Soup

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #corn, #Vegan, #Bisque