Chilled Spicy Corn Soup

Lori Hartnett Leave a Comment

This garden fresh soup can be made ahead of time. As written, it is vegan, or substitute chicken broth and add a dollop of sour cream for a creamier consistency.

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Chilled Spicy Corn Soup
Vegetarian, Vegan, Gluten Free, Wheat Free, Dairy Free, Soy Free, Nut Free
  1. HEAT skillet several minutes over medium-high heat. Add oil, corn, red pepper, onion, and chile pepper; saute 3 to 5 minutes or until tender. Stir in seasoning.
  2. RESERVE 3/4 cup of vegetable mixture; refrigerate until ready to serve. Place remaining vegetable mixture in blender container (such as a Vitamix) with remaining ingredients. Blend until almost smooth. Season with salt and pepper, if desired. Refrigerate at least 1 hour.
  3. TO SERVE, divide soup into four bowls. Top with reserved vegetable mixture. Serve with tortilla chips, if desired.
Fresh Tips

Top each serving with a sprig of cilantro.

Add 1/4 cup sour cream in blender for creamier consistency.

Use frozen corn kernels for fresh.
Use chicken broth for vegetable broth.

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