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Creamy Vegan Corn Soup with Protein

This Creamy Vegan Corn Soup is packed with protein from white beans and nutritional yeast, plus is naturally gluten free and loaded with veg. 
Course Soup, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 324kcal


  • 2 tsp extra virgin olive oil
  • 1 yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 tbsp fresh thyme leaves
  • 6 cups fresh or frozen corn
  • 2 cups low sodium vegetable broth
  • 2 cups unsweetened almond milk
  • 1 19 oz can white cannellini kidney beans, drained and rinsed
  • 6 tbsp nutritional yeast
  • ¼ tsp turmeric optional
  • Salt and pepper to taste
  • Coconut milk or almond milk for garnish
  • Fresh thyme and basil for garnish


  • Add the olive oil to a large pot over medium heat. Add the onion, garlic, and thyme and saute until fragrant, about 3-5 minutes.
  • Add the corn, broth, almond milk, nutritional yeast, and turmeric, if using. Cover and cook for 10-15 minutes or until the corn is soft.
  • Transfer to a blender with cannelini beans, or puree using a hand blender until smooth. Season with salt and pepper, to taste.
  • Garnish with a swirl of non-dairy milk, and top with fresh thyme and basil.


Calories: 324kcal | Carbohydrates: 59g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Sodium: 116mg | Potassium: 949mg | Fiber: 11g | Sugar: 8g | Vitamin A: 460IU | Vitamin C: 12mg | Calcium: 184mg | Iron: 4mg