|Nutritional Guidelines (per serving)|
|Servings: 3-4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||25%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 54g||20%|
|Dietary Fiber 5g||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Next time you are in the mood for a hearty and healthy soup, look no further. This delicious recipe is for curried corn soup topped with cheddar cheese and filled with flavorful shallots and spices. To make it vegan and lower in fat, simply omit the cheddar cheese, or use a dairy-free vegan cheese substitute.
This soup recipe is made with ingredients you may already have on hand! Check your crisper and pantry for bell peppers, shallots, fresh or frozen corn, curry powder, and a bit of soy milk and cheddar cheese. If you would prefer, use regular dairy milk. If you use a gluten-free or homemade vegetable broth, this corn and cheese soup will be gluten-free too. In addition to cheese on top, this soup pairs well with tortilla chips to dip.
If you have any leftover soup, store it in a sealed container in the refrigerator. It also freezes very well. Store the frozen soup in labeled containers in the freezer. It can be helpful to freeze in smaller sizes if you plan to eat it for lunch or bigger sizes if the whole family will enjoy. To defrost, let the soup thaw overnight in the refrigerator. If you want to reheat straight from the freezer, simply run the container under water to loosen the frozen soup and then put in a saucepan over the lowest heat setting. Cover and stir occasionally and the soup will defrost quickly.
- 2 tbsp. vegetable oil
- 1/2 cup green bell pepper (finely chopped)
- 1/2 cup red bell pepper (finely chopped)
- 1/4 cup shallots (minced)
- 2 tsp. curry powder, or to taste
- 1/2 tsp. salt
- 3 cups fresh corn or one 16-ounce bag frozen corn, thawed (about 3 cups)
- 1 cup vegetable stock
- 1/2 tsp. freshly ground pepper, or to taste
- 3 cups plain soymilk (or another non-dairy milk substitute), divided
- 1/2 cup shredded cheddar cheese, divided
Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the bell peppers; cook, stirring occasionally, until tender, about 4 minutes.
Add the shallots during the last minute; stir until tender but not browned. Add the curry powder and salt; stir for 1 minute.
Stir in the corn, vegetable stock, and pepper. Bring to a boil, reduce the heat to medium; cover and cook until the vegetables are tender, about 5 minutes.
Transfer 2 cups of the corn mixture to a blender or food processor. Add 1 cup of the soymilk. Process until the mixture is nearly smooth.
Pour the puréed mixture into the saucepan; stir in the remaining soymilk. Stir gently over medium heat until the mixture is heated through, about 5 minutes.
Sprinkle each serving with 2 tablespoons cheese.