This truffle corn soup is fancy schmancy!
This vegan garlic truffle corn soup is summer in a bowl, and it’s calling your name! As I mentioned recently, when corn is in season, I make corn recipes happen!! This soup is so easy, total perfection and so decadent and creamy with no cream in sight! If you are looking for something amazing to do with all that cheap corn, this is where it’s at!
So, I’ve been dreaming of having a summer party and serving this vegan garlic truffle corn soup as the appetizer. It is so incredible, it will totally impress anyone. Even though I think it would make the perfect appetizer, it is hearty enough to be an entree too!
So to make this soup, you just saute some corn with shallots and lots of garlic. It is so fragrant and makes the whole kitchen smell so amazing. Then simmer the corn with broth and then blend until super creamy. It is thick and velvety and so beautiful. It is hands down one of the best soups I’ve ever had!
With only 7 ingredients and 30 minutes max, this will probably be your new favorite summer meal! Not only is it the best thing ever when hot, it can also be served chilled on extremely hot days. If you are thinking about an outdoor party, that chilled corn soup trick really comes in handy! We have officially made it to June, and that is summer time to me, so make all the corn soup happen!
Super decadent and creamy corn soup with lots of garlic and truffle!
- 1 Tablespoon Olive oil
- 6 Cloves Garlic, chopped
- 1 Large Shallot, chopped
- 5-6 Ears of Corn, with the kernels cut off (about 4 cups)
- 6 Cups Vegetable broth
- 1 Tablespoon Truffle oil, vegan friendly
- 1 Tablespoon Agave syrup, optional
- Salt and Pepper to taste
- Green onions or chives for topping
Heat the olive oil on medium high in a large soup pot.
Add the garlic and shallot to the pot. Saute for 2-3 minutes, reducing heat as needed until the shallot is translucent and the garlic has browned slightly.
Then add the corn to the pot, season with a pinch of salt and pepper.
Saute the corn with the garlic and shallots for about 5-6 minutes or until the corn is soft and has some color on it.
Now, add the vegetable broth to the pot, and add another pinch of salt and pepper. Stir to combine with the corn, garlic and shallots. Bring the broth to a small bubble, reduce heat to low and continue to simmer with small bubbles for about 10-12 minutes. Making sure the corn is very soft so it will blend easily.
Now, turn off the heat and carefully add the hot soup to your blender. You want to take the small cap out of the center of your blender and then place a towel over the opening. When you blend something really hot without leaving the top open slightly, the steam can make the top pop off and you'll have a huge mess.
Blend the soup until it is totally smooth and creamy. It may take a minute or two.
Return the soup to the pot, and put it on low heat. Now add the truffle oil and agave if using.(I think it needs the sweetness, but it may depend on how sweet your corn already is.) Stir.
Season with a bit more salt and pepper, taste and adjust seasonings. Serve with some green onions or chives on top.
If you are concerned about making sure you find vegan friendly truffle oil, look for truffle oil that says truffle flavoring as the ingredient, and not truffles.