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This rich and hearty vegan corn soup gets its creaminess from coconut cream. It’s slightly sweet and makes such a delicious and comforting meal! Ready in just 30 minutes with 10 ingredients!

Bowl of vegan corn soup topped with sautéed corn and green onions.

Fall is right around the corner, which means soup season is coming!

🌽 What is Corn Soup

Corn soup, also called cream or corn, is a type of soup prepared from sweet corn. It’s a dish that is popular worldwide and usually served as an appetizer.

While most recipes call for dairy cream to add richness and thickness to the soup, here we are going with full-fat coconut milk for a dairy-free option!

Ingredients like corn, shallots, garlic, black pepper, and coconut cream.

🥣 How to Make Corn Soup

This plant-based corn soup requires just 30 minutes to prepare and 10 easy-to-find ingredients. Here is what you will need:

  • Corn – Preferably fresh sweet corn for the best flavor. If you prefer to use frozen corn, check out the FAQ.
  • Vegan butter – For a nice buttery flavor. You can use store-bought vegan butter or homemade vegan cultured butter.
  • Garlic & shallots
  • Salt & sugar – To season. Any type of sugar will work, so feel free to use coconut sugar or maple syrup if you want to keep this soup refined sugar-free.
  • Ground black pepper – For some heat and a heartier flavor.
  • Coconut cream – Or full-fat coconut milk. Coconut cream brings richness to the soup and gives it a slightly thicker texture.
  • Green onions – To garnish, chopped green onions bring some freshness as well as a vibrant green color.

Tip: How to Remove Corn from The Cobs

First, start by separating the corn kernels from the cob. To do so:

  1. Remove the leaves and the threads from the ears of corn.
  2. Trim off each end of the corn and cut the corn into 2-3 pieces.
  3. Use a knife to cut one row of corn kernels.
  4. Use your thumb to detach the following rows. They will come very easily.
  5. Repeat with the remaining corn pieces and rinse the kernels.
Sautéed shallots and garlic in a pot.

Now that our corn is prepared, it’s time to make the soup!

Start by sautéing the garlic and shallots for a few minutes or until golden brown. Next, add the corn kernels and sauté for another 5 minutes.

This step will help create a deeper flavor. I personally like to cook the corn until golden brown and almost caramelized.

Cooking corn in a pot to make corn soup.

Next, cover with water and season with salt, sugar, and black pepper. Cover and let simmer for 12-15 minutes.

Finally, pour in the coconut cream and blend until smooth! If you want a very smooth and creamy texture, use a high-speed blender and blend on high for 1-2 minutes. An immersion blender will work but won’t give you the smoothest texture, so that’s up to you!

Immersion blender in a pot with corn, water, and coconut cream.

Garnish with sautéed corn, chopped green onions, and serve hot!


Can I use frozen corn kernels for this recipe?

Sure! If using frozen corn kernels, use about 1 cup.

Can I make this recipe coconut-free?

You can replace the coconut cream with cashew cream or your favorite plant-based heavy cream.

How long does this corn soup keep?

This corn soup will keep for up to 3 days in the refrigerator. Reheat gently over low-medium heat.

Bowls of vegan corn soup with green onions.

This vegan corn soup, or should I say cream of corn, is rich, creamy, and SO comforting! Plus, you can easily make it heartier by serving it with croutons, baked tofu, or sautéed vegetables!

🌽 More Recipes Featuring Corn

Let me know in the comments if you try this recipe!

Vegan corn soup topped with sautéed corn and green onions.
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Easy Vegan Corn Soup

5 from 2 votes
Author: Thomas Pagot
Rich and creamy vegan corn soup that is ready in just 30 minutes with 10 ingredients! A delicious plant-based soup to enjoy this Fall!
Prep Time : 10 minutes
Cook Time : 20 minutes
Total Time : 30 minutes
Servings 2 servings (as an appetizer)
Calories 265 kcal


  • 2 ears of corn
  • 1 tbsp vegan butter
  • 1 tbsp oil
  • 2 shallots minced
  • 2 cloves of garlic minced
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1/4 tsp ground black pepper
  • 1 and 1/4 cup water feel free to adjust to get a thinner or thicker consistency
  • 1/4 cup coconut cream or full-fat coconut milk
  • 1/4 cup chopped green onions


  • Prepare the corn: Remove the leaves and the threads from the ears of the corn. Trim off the ends of the corn and discard. Cut the ears of corn into 2-3 pieces.
    Use a knife to cut off one row of corn kernels. Then, use your thumb to push the other rows in the direction of the one you just removed. Repeat with the remaining corn pieces. Rinse the corn kernels under cold water and drain. Set aside.
  • To make the soup: heat the butter and oil in a deep saucepan over medium heat. Once hot, add the minced shallot and garlic, and sauté for about 3 minutes.
  • Add the drained corn kernels and sauté for another 5 minutes. At this point, you can save about 1/4 cup of the corn to use as a topping later.
  • Season the corn with salt, sugar, and ground black pepper, and cover with the water. Bring to a simmer and let simmer covered for about 12 minutes.
  • Remove from heat and pour in the coconut cream (or full-fat coconut milk). Transfer to a high-speed blender and blend on high for about 30 seconds or until smooth.
  • Taste and adjust seasonings if needed. Serve hot and garnish with chopped green onions and sautéed corn!
  • Corn soup will keep for up to 3 days in the refrigerator.


Serving: 1 serving | Calories: 265 kcal | Carbohydrates: 20.8 g | Protein: 3.7 g | Fat: 20.6 g | Fiber: 2.8 g | Sugar: 5.5 g
Course : Appetizer, Main Course
Cuisine : American
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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Cant wait to make this soon for me i never had vegan corn soup before btw i didnt see your posts on instagram and i miss your posts on instagram always perfect for hot and raining days here in Singapore and after officw meals love your recipes as always brightens up my day everyday after work

5 stars
Please stop posting such tasty dishes…! 😜
Looks heavenly!!! I can’t wait to try it myself!!!

5 stars
I just try the vegan corn soup recipe. This is the second time eat corn soup. Excellent!
Thank you Thomas.
Have a nice day.