A creamy springtime vegan soup for your Vitamix
If you’re looking for a healthy, hearty, and flavorful soup, you’ve come to the right place.
This soup uses whole foods blended into creamy goodness using your Vitamix. You know everything that’s going into it and don’t have to worry about artificial flavors or preservatives.
It’s not your average corn soup, it packs a major flavor punch. You gotta try this Creamy Corn and Roasted Pepper Soup!
Tastes just like the one from Trader Joe's, but better!
We get the Creamy Corn and Roasted Pepper soup from Trader Joe’s on every grocery trip. One of our go-to lunches is a cup of this soup with a scoop of quinoa (if we’re feeling fancy, we’ll add some toppings too).
Because we run a food blog that specializes in vegan Vitamix recipes, we make our fair share of soups. But sometimes it’s so nice just to have one ready.
So why take on the challenge of recreating this soup? Well, when we looked at the ingredients it didn’t look that complicated. But also because sometimes we find ourselves in places without Trader Joe’s, like Hawaii.
Several of our readers are outside of the United States and we didn’t want them to miss out on the awesome flavor of this springtime soup. It didn’t take long until we had recreated the flavor and (in our honest opinion) had even improved this soup.
It’s not a quick dinner, you’ll have to make the effort to roast the vegetables. But, if you’ve got corn leftover from a BBQ or potatoes that are starting to sprout, you should make it. You’ll be really happy you did.
Don’t have the time? We know a grocery store that carries a pretty good version too… 😉
Creamy, flavorful spring soup with a kick.
- poblano pepper - 1 whole
- corn - 4 ears
- potatoes - 4 medium whole
- onion - 1/2 whole
- water - 2 cups (480 mL)
- dates (pitted) - 2 whole
- cilantro - 1/4 cup (5 g)
- salt - 1 tsp (6 g)
- Preheat oven to 450 degrees (232 C)
- Husk the corn, oil, salt and pepper each
- Put each ear of corn into aluminum foil and fold into envelope
- Chop the onion, quarter the potatoes
- Oil the skin of the poblano pepper, potatoes, and the onions
- Place poblano, potatoes, onions corn envelopes onto a cookie sheet
- Place the cookie sheet in the oven
- Set the timer for 35 minutes
- Check on the poblano after 20 min
- Take the poblano out when ready (you want blackened skin, but not a burned pepper)
- Place poblano in something with a cover to steam while the rest of the pan continues to cook
- Check to make sure potatoes are cooked through and then remove the whole pan from oven
- Add water, dates, cilantro and salt to the Vitamix container
- Take the kernels off the corn with a knife (when cool enough to handle)
- Add potatoes (with skins), onions, and corn to the Vitamix container
- Take the stem and the seedy top off the poblano (leave some seeds for extra nutrition)
- Carefully peel the skin off the poblano and add the peeled pepper to the container
- Blend on high for 2-3 minutes
- If you waited to put your veggies in until cool, blend on “Soup” setting or for 6 minutes
- Serve straight from the Vitamix container, no need for a ladle
- Top with something fresh (parsley, cilantro, etc)
- Snap a pic and tag #lifeisNOYOKE
Useful tips for Creamy Corn and Roasted Pepper Soup
Potatoes vary quite a bit in size. The four we used were the size of tennis balls. Make sure to adjust your recipe if yours are bigger so you don’t end up with crazy thick soup.
Poblano peppers have a kick. They’re not necessarily spicy, but if you’re sensitive (or feeding this soup to kids), maybe cut the pepper in half.
If you like your soup thinner, add a bit more water. There’s enough flavor that it won’t dilute it too much.
Like your soup with a little texture? We love adding quinoa, shaved brussel sprouts, corn, black beans, and raw onions to this soup. Really turns it into a meal.