If you’re craving a vibrant, comforting dish that bursts with rich flavors and creamy textures, then this Elote Soup Recipe is about to become your new favorite go-to. Inspired by the traditional Mexican street corn, this soup captures all those smoky, tangy, and spicy notes in a warm bowl that feels like a hug on a chilly evening. It’s beautifully balanced with the sweetness of roasted corn, the freshness of lime, and a touch of heat from jalapeños, making every spoonful a festive celebration.
Ingredients You’ll Need
Even though the ingredients list may look long at first glance, each component plays a key role in bringing the Elote Soup Recipe to life. From fresh vegetables to bold spices, these simple pantry staples come together to create a flavor-packed masterpiece.
- Frozen roasted corn: Using roasted corn adds a smoky depth that’s essential for authentic elote flavor.
- Diced celery: Provides subtle crunch and aromatic freshness.
- Medium diced onion: Caramelizes slightly to bring a natural sweetness and body.
- Vegan chicken broth: Acts as the savory base that ties everything together.
- Plant milk: Adds creaminess without overpowering the delicate corn taste.
- Dried oregano: Offers an earthy herbal undertone.
- Ancho chili powder: Gives a mild, smoky heat that balances the soup.
- Chopped cilantro: Adds fresh, citrusy brightness.
- TajÃn seasoning: Brings a zesty kick and a hint of spice.
- Avocado oil: Perfect for sautéing due to its mild flavor and high smoke point.
- Salt and pepper: Essential for seasoning and enhancing the flavors.
- Vegan sour cream and mayo: Combine for a luscious crema topping that cools the heat.
- Lime juice: Provides a punch of acidity to brighten the dish.
- Vegan cotija cheese: Optional but recommended for that authentic salty finish.
- Lime wedges, chopped cilantro, sliced jalapeños, tortilla strips: Perfect garnishes that add texture and freshness to every bowl.
How to Make Elote Soup Recipe
Step 1: Sauté the Vegetables
Begin by heating the avocado oil in a large pot over medium heat. Toss in the diced onions and celery, letting them cook gently until the onions turn translucent. This process softens the veggies and lays the flavor foundation for the soup.
Step 2: Add Spices and Corn
Once your sautéed mixture is fragrant and soft, stir in the garlic (if desired), thawed roasted corn, oregano, ancho chili powder, and TajÃn seasoning. Let the spices toast lightly for a few minutes to release their complex aromas—it’s where the magic truly starts.
Step 3: Simmer the Soup
Pour in the vegan chicken broth and plant milk, giving everything a good stir. Lower the heat to medium-low and let the soup bubble gently for about 25 minutes, allowing the flavors to meld and the corn to soften further.
Step 4: Blend for Creaminess
To get that luscious, creamy texture characteristic of Elote Soup Recipe, blend about half of the soup either with an immersion blender straight in the pot or by carefully transferring it to a blender. Then return it to the pot and stir it all together.
Step 5: Final Seasoning and Reheat
Give the soup a taste and adjust the seasoning with salt and pepper as needed. Warm it back up gently if needed before serving—this step ensures the flavors fully harmonize.
Step 6: Serve and Garnish
Ladle your Elote Soup into bowls and get ready to top it off with the fun parts—crema made from vegan sour cream and mayo, crumbled vegan cotija cheese, fresh cilantro, jalapeño slices for heat, and crunchy tortilla strips. These garnishes add layers of texture and flavor that elevate the dish to a festive feast.
How to Serve Elote Soup Recipe
Garnishes
The garnishes are where you can put your personal spin on this classic recipe. A dollop of vegan crema helps mellow out the spice, while the cotija cheese adds a salty dimension. Cilantro adds visual color and herbal brightness, jalapeños bring fresh heat, and crispy tortilla strips provide a delightful crunch that contrasts beautifully with the smooth soup.
Side Dishes
Elote Soup Recipe pairs wonderfully with simple, complementary sides such as warm corn tortillas, a fresh avocado salad, or even Mexican street-style grilled veggies. These sides keep the experience authentic and help soak up every last bit of the rich soup.
Creative Ways to Present
For a fun twist, serve the soup in mini mason jars or rustic bowls with a skewer of grilled corn on the side. You can also drizzle a swirl of chili oil atop the soup for a striking visual and a touch of extra heat. Adding edible flowers or finely diced red peppers can bring festive color for special occasions.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it to airtight containers. Stored in the refrigerator, it will keep beautifully for up to four days, making it a fantastic option for meal prep or a quick dinner fix.
Freezing
This soup freezes well if you want to stash some away for later. Portion it into freezer-safe containers and it will keep its flavor and texture for up to three months. To avoid separation, give it a good stir after thawing.
Reheating
Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally. Avoid microwaving directly in the container as the flavors and texture come out best when warmed evenly and slowly.
FAQs
Can I use fresh corn instead of frozen roasted corn?
Absolutely! Fresh corn adds sweetness and a bit more texture. To get that roasted flavor, you can char the kernels in a dry pan before adding them to the soup. Just remember to adjust cooking time accordingly.
Is this Elote Soup Recipe suitable for vegans?
Yes, this recipe is 100% vegan, using plant-based broth, milk, sour cream, and cheese alternatives. It’s perfect for anyone following a dairy-free lifestyle without sacrificing taste.
Can I make this soup spicy?
Definitely! To ramp up the heat, add extra sliced jalapeños, a pinch more ancho chili powder, or even a splash of hot sauce right before serving. The base recipe is nicely balanced, so you can tailor the spice level to your liking.
What can I substitute if I don’t have TajÃn seasoning?
If TajÃn is unavailable, you can mix chili powder with a pinch of salt and some lime zest for a similar tangy-spicy effect. The unique blend of TajÃn really shines here, but this is a good workaround.
Can I prepare this soup in advance for a party?
Yes! Elote Soup Recipe is great for entertaining because you can prepare it a day ahead and simply reheat when guests arrive. Just keep the garnishes separate and add fresh at serving time for best presentation and texture.
Final Thoughts
There’s something truly special about this Elote Soup Recipe that makes it a standout whether you’re making a cozy family dinner or hosting friends. Its layers of flavor, creamy texture, and comforting warmth invite you to savor every bite. I encourage you to try it soon and watch it become a beloved recipe in your kitchen too.
Print
Elote Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Total Time: 48 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Description
This creamy Elote Soup is a flavorful vegan twist on the classic Mexican street corn dish. Made with roasted corn, aromatic spices, and a blend of plant-based ingredients, this comforting soup offers a rich, smoky, and slightly spicy flavor perfect for any season. Topped with vegan cotija cheese, cilantro, jalapeños, and crispy tortilla strips, it’s easy to make and sure to delight.
Ingredients
Soup Base
- 1 package (160 grams) frozen roasted corn, thawed
- 2 ribs diced celery
- 1 medium diced onion
- 4 cups vegan chicken broth
- 2 cups plant milk
- 1 tablespoon avocado oil
Seasonings & Spices
- 1 teaspoon dried oregano
- 1 teaspoon ancho chili powder
- 1 1/2 teaspoons TajÃn seasoning
- Salt and pepper to taste
Toppings & Garnishes
- 1 tablespoon chopped cilantro
- 1/2 cup vegan sour cream
- 1/3 cup vegan mayo
- 1/4 cup lime juice
- Vegan cotija cheese
- Lime wedges
- Chopped cilantro
- Sliced jalapeños
- Tortilla strips
Instructions
- Sauté Vegetables: In a large pot, heat the avocado oil over medium heat. Add the diced onions and celery, and sauté for about 5-8 minutes until the onions become translucent, releasing their natural sweetness.
- Add Spices and Corn: Stir in the thawed roasted corn, dried oregano, ancho chili powder, TajÃn seasoning, and garlic. Cook this mixture for an additional 3-5 minutes to allow the spices to bloom and flavors to meld.
- Simmer: Pour in the vegan chicken broth and plant milk. Reduce the heat to medium-low and let the soup gently simmer for about 25 minutes, letting all the flavors combine beautifully.
- Blend: Use an immersion blender or transfer about half of the soup into a regular blender and blend until smooth. This step gives the soup its creamy texture while retaining some chunky corn for bite.
- Reheat and Season: Add the blended soup back into the pot and warm it through. Taste the soup and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and top each serving with a dollop of the combined vegan sour cream, vegan mayo, and lime juice mixture, sprinkle with vegan cotija cheese, chopped cilantro, sliced jalapeños, and crunchy tortilla strips. Serve with lime wedges on the side for an extra zing.
Notes
- Thaw the roasted corn before cooking to ensure even blending and cooking.
- If you prefer a thinner soup, add more plant milk or broth when reheating.
- The vegan sour cream and mayo mixture adds creaminess and tanginess; adjust lime juice to your taste.
- For a spicier soup, increase the amount of ancho chili powder or add more sliced jalapeños.
- Use an immersion blender for convenience and less cleanup.
- Vegan cotija cheese can be replaced with crumbled firm tofu seasoned with a pinch of salt and nutritional yeast for added flavor.
