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
Scale
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.
