This vegan elote soup is a sheet pan recipe and one of the easiest, most foolproof soup recipes. Not to mention, this is one of the most delicious soups I have ever had. You must make this corn soup this summer! It is creamy, sweet, salty, tangy, and a little spicy. Inspired by one of my favorite things on the planet, street corn! Normally roasted corn on the cob, slathered in mayo and lime juice, covered with Tajin and cotija cheese. Roasted corn, jalapenos, garlic, and onions tossed in Tajin are smoothed out in a blender, and then simmered for just a few minutes with some vegan cream and cheese.
What You Need For This Vegan Street Corn Soup:
- Fresh Corn: I recommend using fresh corn, but frozen will work if you’re in a pinch.
- Sweet Onion, Jalapeno, and Garlic: These will be roasted with the corn.
- Tajin, Cumin, Chili Powder, and Lime Juice: Tossed with the veggies, and added to the soup itself.
- Vegetable Broth: Homemade or store bought.
- Vegan Cheese and Sour Cream: I used Follow Your Heart cheese and Forager Cream Cheese.
One of my favorite things about summer is all the fresh and cheap corn! This is such an affordable recipe, but you would never know it. I got corn on the cob for only 50 cents an ear, and then the combination of all the other ingredients was only a few dollars. This is absolutely the best vegan elote soup ever, and I could honestly eat it every day! You can customize this soup with all kinds of toppings and make it your own. My husband enjoys it with crushed tortilla chips on top for a little crunch!
Why Should You Make This Summertime Soup?
- This elote soup is super simple.
- It is very budget friendly.
- You will crave this soup on a daily basis.
- It is one of the best soups I have ever had.
- This is the only thing you’ll want to do with corn this season.
The Best Vegan Elote Soup
Ingredients
- 4 ears of Corn
- 1 Jalapenos, de-seeded and cut in half
- 1/2 a Sweet onion, quartered
- 6 Cloves of Garlic
- 1 Tablespoon Olive oil
- 2 Teaspoons Tajin, divided
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1/2 teaspoon Salt
- 3 Cup Vegetable broth, divided
- 1 Cup Vegan sour cream, I used Forager
- 1/2 Cup Vegan cheese shreds, I used Follow Your Heart
- 2 teaspoons Lime juice
- Salt and pepper to taste
Optional Toppings
- Cilantro
- Vegan feta
- Tajin
- Pickled jalapenos
Instructions
- Preheat the oven to 400 degrees(F).
- Put the corn, jalapeno, onion and garlic on a large sheet pan.
- Drizzle the vegetables with the olive oil and toss to coat everything evenly.
- Sprinkle one teaspoon of the Tajin, the cumin, the chili powder, and salt over the vegetables. Toss again to coat everything in the spices.
- Roast for 15 to 20 minutes or until the onions, jalapeno, and garlic are tender and the corn has started to brown.
- Let the corn cool enough to handle it, then cut the kernels off the cob, letting them fall into a bowl.
- Pour the corn kernels, jalapeno, onion, and garlic into a blender, as well as 1 cup of vegetable broth. Blend until smooth.
- Pour the soup into a large pot and then heat it on medium-high. Add the remaining 2 cups of broth, vegan sour cream, vegan cheese, lime juice, and the remaining 1 teaspoon of Tajin. Stir until everything has melted together.
- Turn the heat down to medium-low and let simmer for about 5 minutes. Taste and adjust the seasonings.
- Serve with whatever toppings you want!
10/10! You never disappoint. My husband and I both fell in love with the soup. Thank you for feeding us over and over again.