Creamy (Vegan) Corn and Herb Soup

Creamy (Vegan) Corn and Herb Soup

This soup works well hot or cold – perfect for both cool spring evenings or hot summer days. It comes together quickly with minimal heating up of the kitchen.

Mini Chef (who helped pick up the corn that fell to the ground as I cut it off the cob and then put it right into his mouth) asked for a bowl for a snack. He tried it, said he didn’t like it, then proceeded to eat most of it. It was probably all the herbs he didn’t care for, but it was a great dinner for the rest of us!

Feel free to use fresh or frozen corn here, both work equally as well. Any combination of fresh herbs also work here – I used mostly basil with some parsley, chives, and tops to spring onions.

Creamy (Vegan) Corn and Herb Soup

Prep Time15 mins
Cook Time30 mins
Course: Soup
Servings: 4 people
Author: Rachel at Fridge Two Table


  • 4 + 2 cups corn kernels, divided (about 5 – 7 ears of fresh corn or frozen)
  • 1 sweet onion, chopped (about 2 cups chopped)
  • 3 yellow or white potatoes (about 3 cups chopped)
  • 2 tbsp olive oil
  • 1 bay leaf
  • 4 cups water, veggie stock, or corn stock (homemade corn stock recipe coming soon)
  • 2-3 tbsp finely chopped fresh herbs, or to taste (I used basil, parsley, chives, and some of the tops of spring onions)
  • salt and pepper, to taste


  • Roughly chop the onion and potato. Cut the kernels off the ears of corn if using fresh. Finely chop the fresh herbs.
  • Heat the olive oil in a large pot over medium heat and add the onions. Sauté for about 5 – 6 minutes until soft and just starting to brown. Add the potato, 4 cups of corn kernels, bay leaf, salt, and water. Bring to a boil then cover and reduce heat to low.
  • Simmer for about 20 minutes until the potato is cooked through.
  • Either using an immersion blender or carefully transferring small batches to a blender (be careful about pressure building up inside the blender from the heat), puree the soup until smooth and creamy.
  • With the pureed soup on low heat, add the remaining 2 cups of corn kernels and the fresh herbs. Simmer for about 2 minutes so that the corn can warm through and the herbs can infuse the soup. Enjoy!

Did you try this recipe? Did you make some tweaks? Do you have a question? Just want to say hi? Please leave a comment!