30-Minute Vegan Corn Pepper Soup
A smoky, colorful, and nutrient-rich soup made with roasted corn, bell peppers, and a medley of fresh vegetables. This easy one-pot recipe is vegan, high in fiber, and naturally low in fat—perfect for a satisfying meal any time of year.
Equipment
- 1 Grill pan or outdoor grill (for roasting corn)
- 1 Large soup pot (6-quart)
- 1 Wooden spoon (for stirring)
- 1 chef’s knife
- 1 cutting board
- 1 Hand blender (stick blender)
Ingredients
- 2 fresh corn ears or 1 ½ cups canned/frozen corn
- 1 medium onion peeled and diced
- 3 cloves garlic minced
- 1 medium carrot sliced
- 1 large tomato chopped
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 medium zucchini chopped
- 2 medium potatoes peeled and diced
- 1 teaspoon vegetable oil
- 1 pinch salt or to taste
- 1 dash black pepper or to taste
- 2 cups vegetable stock
- 1 –2 cups water adjust for thickness
- Fresh parsley for garnish
- Toasted bread for serving
Instructions
- Roast the Corn for Smoky Flavor: Place the corn ears on a hot grill or grill pan, turning them every couple of minutes until they develop a light char on all sides, about 5–7 minutes total. The slight caramelization enhances the natural sweetness of the corn and gives the soup its signature smoky flavor. Once grilled, let the corn cool slightly, then carefully slice the kernels off the cob with a sharp knife. If you prefer, you may substitute with frozen, canned, or leftover grilled corn.
- Prepare and Chop the Vegetables: Wash all vegetables thoroughly under running water. Peel and finely dice the onion. Mince the garlic cloves until fragrant. Slice the carrot into thin rounds for even cooking. Chop the tomato, zucchini, and bell peppers into bite-sized pieces. Finally, peel the potatoes and cut them into small cubes, which will soften quickly and add a creamy texture to the soup. Keeping everything uniform in size ensures the vegetables cook evenly.
- Sauté the Aromatic Base: In a large soup pot, heat 1 teaspoon of vegetable oil over medium heat. Add the diced onion and sauté, stirring frequently, until it turns soft, glossy, and slightly golden—about 4–5 minutes. Stir in the garlic and carrot and continue cooking for another 2 minutes, allowing their flavors to bloom and lightly caramelize. This aromatic base forms the foundation of the soup’s depth of flavor.
- Add the Vegetables for Body: Now, add the chopped tomato, bell peppers, roasted corn kernels, and diced potatoes into the pot. Stir well to coat them with the onion and garlic mixture. Cover the pot with a lid and let the vegetables sweat gently over medium heat for 3–5 minutes. This step releases natural juices, deepening the flavor and helping the vegetables break down slightly before adding liquid.
- Pour in Broth and Simmer: Carefully pour in 2 cups of vegetable stock followed by 1–2 cups of water, depending on how thick or thin you prefer your soup. Stir to combine, then season with a pinch of salt and a dash of black pepper. Add the chopped zucchini at this stage, as it cooks quickly. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Let the soup simmer uncovered for 12–15 minutes, or until the potatoes and carrots are fork-tender. The simmering process allows all the flavors to blend beautifully.
- Blend for Perfect Texture: Once the vegetables are fully cooked, remove the pot from heat. Use a hand blender directly in the pot to partially blend the soup—pulse a few times until the broth thickens but still contains hearty chunks of vegetables. This gives you the best of both worlds: a creamy consistency with visible pieces of corn, peppers, and zucchini. If you don’t have a hand blender, transfer about one-third of the soup to a countertop blender, puree until smooth, and return it to the pot. Stir well to combine.
- Taste, Adjust, and Finish: Taste the soup and adjust the seasoning if needed by adding more salt or pepper. If the soup feels too thick, stir in a splash of warm water or broth until it reaches your desired consistency. If you enjoy a slight kick, you can also add a pinch of chili flakes or smoked paprika for extra depth.
- Garnish and Serve Warm: Ladle the soup into bowls and garnish with freshly chopped parsley or cilantro for brightness. Pair with a slice of toasted bread, crunchy croutons, or even a grilled sandwich for a complete and satisfying meal. This soup is best served warm but also makes excellent leftovers, as the flavors deepen even more the next day.
Notes
- This soup works with fresh, canned, or frozen corn, making it adaptable for any season.
- Roasting the corn is recommended for a smoky-sweet flavor but can be skipped if you’re short on time.
- The soup can be made chunky or creamy depending on how much you blend it.
- Adding herbs like cilantro, parsley, or basil brings brightness and freshness to the dish.
- A squeeze of lime or lemon juice at the end enhances the flavors and balances the sweetness of corn.
- This is a one-pot recipe, making cleanup quick and easy.
- Perfect for meal prep, as the flavors develop even more after resting overnight.
