The Best Vegan Elote Soup
Creamy roasted corn soup flavored with all the flavors of street corn!
Servings: 4
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!