Vegan Creamy Corn Soup


I am a plant-based, vegetarian food lover who loves the challenge of cooking them up in a way that's delicious, affordable, and easy.

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Recipe Temp 185 F / 85 C
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Nothin’ like a full-bodied bowl of creamy soup. Ladies and gentlemen, this dish is thick and perfect all year long. The coconut milk gives this dish its creaminess, the sweet corn its sweetness, and a dash of cinnamon gives a subtle, spicy kick. If you ever wondered what vegan dishes can be cooked sous vide, well here’s one! Okay, some cooking notes: I use Melt Organic vegan butter, since that’s the closest thing that tastes like real butter to me. It’s pretty damn buttery. Additionally, don’t skip out on the full-fat coconut milk if you want a creamy soup. If you want to add more butter because you really love butter, I’d say go for it. Feel free to taste the soup after it has been blended. Add a little this-or-that if need be. I topped my creamy soup with cayenne pepper and corn to give it more texture and heat.
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Ingredients for 4

  • 2 cups frozen sweet corn

  • 1 can full fat coconut milk

  • 1 small yellow onion, chopped

  • 3 tablespoons vegan butter

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon salt

  • 1/2 teaspoon sugar


  • Step 1

    Set your Anova Sous Vide Precision Cooker to 185ºF / 85.0ºC

  • Step 2

    In a small skillet over medium heat, add a touch of olive oil. Saute chopped onion until soft.

  • Step 3

    Add all contents into a gallon size reusable silicone bag or ziplock bag. Contents: corn, coconut milk, vegan butter, cooked onion, ground cinnamon, salt, and sugar.

    • Finishing Steps - Blend

    • Step 0

      Once finished cooking, pour the contents into a blender. Blend until smooth. Serve and garnish with cayenne and whole corn (optional).

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185 F / 85 C Recipe Temp
Recipe Time
Prep Time