Vegan Elote Soup

By Devorah Bowen | The Yummy Vegan

The Art of Soups & Stews is a new monthly recipe column in which Best of Vegan contributor Devorah Bowen delves into her treasure trove of satisfying, comforting, cost-effective, and low-waste vegan soup and stew recipes. In today’s article, Devorah shares her recipe for vegan elote soup that’s sweet, creamy, easy to make, and is bound become your summer go-to meal!

The Art of Soups & Stews: Vegan Elote Soup

Vegan Elote Soup

Corn is not only a delicious summer side but can often be found in many soups. This vegan elote soup is filled with all the vibrant flavors of Mexican-style street corn known as elote. It’s sweet, creamy, and has a wonderful little kick from the tajin and ancho chili pepper. Much like elote, it’s all about the toppings! Tangy crema, salty cheese, fresh cilantro, jalapeños, and lime juice. It’s easy to make and will probably become your summer go-to meal.

The Art of Soups & Stews: Vegan Elote Soup

What you’ll need:

Soup

  • 1 package (160 g) of frozen roasted corn, thawed
  • 2 ribs celery, diced
  • 1 medium (1 ½ cups) onion, diced 
  • 4 cups vegan chicken broth
  • 2 cups plant milk
  • 1 tsp oregano
  • 1 tsp ancho chili powder
  • 1 tbsp of chopped cilantro
  • 1 ½ tsp tajin
  • 1 tbsp of avocado oil

Toppings

Crema  (mix together)

  • ½ cup vegan sour cream
  • ⅓ cup vegan mayo
  • ¼ cup lime juice 
  • salt to taste

Vegan Cotija Cheese (mix together)

  • ⅓ cup grated vegan parmesan cheese
  • ⅓ cup crumbled vegan feta

Other toppings:

  • lime wedges
  • chopped cilantro
  • jalapeños
  • tajin 
  • tortilla strips

Method:

Heat the oil in a large pot on medium heat. Add the onions, celery, and sauté for 5-8 minutes or until the onions become translucent.

Add the garlic and cook for a few minutes until the garlic is fragrant. Add in the corn, oregano, ancho chili pepper, and tajin, and continue to cook for 3-5 minutes.

Add in the vegan chicken broth, lower the heat to medium-low and allow the soup to simmer covered for 25 minutes.

Blend about half the soup with an immersion or regular blender. 

Add in the plant milk, and cilantro and allow the soup to heat through.

Serve with a bit of crema, a sprinkling of vegan cotija cheese, more tajin, tortilla strips, and some chopped cilantro. For a little extra heat add some fresh jalapeño slices.

The Art of Soups & Stews: Vegan Elote Soup

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The Art of Soups & Stews: Vegan Elote Soup

Vegan Elote Soup


Description

This vegan elote soup is filled with all the vibrant flavors of Mexican-style street corn known as elote. It’s sweet, creamy, and has a wonderful little kick from the tajin and ancho chili pepper. Much like elote, it’s all about the toppings!  Tangy crema, salty cheese, fresh cilantro, jalapeños, and lime juice. It’s easy to make and will probably become your summer go-to meal.


Ingredients

Scale
  • 1 package (160 g) of frozen roasted corn, thawed
  • 2 ribs celery, diced
  • 1 medium (1 ½ cups) onion, diced 
  • 4 cups vegan chicken broth
  • 2 cups plant milk
  • 1 tsp oregano
  • 1 tsp ancho chili powder
  • 1 tbsp of chopped cilantro
  • 1 ½ tsp tajin
  • 1 tbsp of avocado oil

Toppings

Crema  (mix together)

  • ½ cup vegan sour cream
  • ⅓ cup vegan mayo
  • ¼ cup lime juice 
  • salt to taste

Vegan Cotija Cheese (mix together)

  • ⅓ cup grated vegan parmesan cheese
  • ⅓ cup crumbled vegan feta

Other toppings:

  • lime wedges
  • chopped cilantro 
  • jalapeños
  • tajin 
  • tortilla strips

Instructions

  1. Heat the oil in a large pot on medium heat. Add the onions, celery, and sauté for 5-8 minutes or until the onions become translucent.
  2. Add the garlic and cook for a few minutes until the garlic is fragrant. Add in the corn, oregano, ancho chili pepper, and tajin, and continue to cook for 3-5 minutes.
  3. Add in the vegan chicken broth, lower the heat to medium-low and allow the soup to simmer covered for 25 minutes.
  4. Blend about half the soup with an immersion or regular blender. Add in the plant milk, and cilantro and allow the soup to heat through.
  5. Serve with a bit of crema, a sprinkling of vegan cotija cheese, more tajin, tortilla strips, and some chopped cilantro. For a little extra heat add some fresh jalapeño slices.

Notes

Find more of Devorah’s recipes on her website and Instagram (@theyummyvegan).

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The Art of Soups & Stews: Vegan Elote Soup

Recipe, text, and photography by Devorah Bowen.

Devorah Bowen: About the Author

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