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Creamy Corn Soup with Jalapeño

This sweet and spicy Creamy Corn Soup with Jalapeño is simple to make with many ingredients you probably already have in your pantry.
Course Soup
Cuisine vegan, gluten free
Keyword creamy corn soup, vegan corn soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 377kcal


  • 1 cup chopped onion
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • ¼ cup + 2 tablespoons finely minced jalapeño + extra for garnish
  • cups fresh or frozen corn + extra for garnish
  • 1 cup low sodium vegetable broth
  • 2 (13.5 ounce) cans coconut milk
  • 3-6 key limes
  • cilantro for garnish optional


  • Pour olive oil into a stock pot. Add chopped onion and sauté until translucent.
  • Add minced garlic and jalapeño. Cook for 30 seconds. Add in corn and cook until tender, making sure the garlic doesn't burn.
  • In a food processor add the cooked vegetables and vegetable broth. Blend until smooth. Pour back into the stock pot along with the coconut milk. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
  • To serve, garnish with extra corn and jalapeño. Serve with cilantro and a half to a whole key lime per bowl for juicing into the bowl.


Calories: 377kcal | Carbohydrates: 33g | Protein: 5g | Fat: 27g | Saturated Fat: 20g | Cholesterol: 0mg | Sodium: 193mg | Potassium: 306mg | Fiber: 3g | Sugar: 8g | Vitamin A: 410IU | Vitamin C: 22.1mg | Calcium: 22mg | Iron: 1.3mg