Craving soup tonight? This thick and creamy Veggie Mexican corn soup is a perfect nourishing option for cold winter nights. A hearty, comforting soup that is packed with flavor and amazingly delicious!
How has winter been for you? For us, it’s still going. But no complains. I enjoy every weather, so why not winters. I take full advantage of this weather by curling up in a blanket and enjoying my favorite winter comfort foods.
So, what’s your favorite comfort food?
In winters, I find myself drawn more towards a steaming hot bowl of soup for dinner.
Whether it’s a creamy soup, broth, or stews; anything that is flavorful and homemade is a comfort food for me. Pair it with your favorite bread and its a filling meal by itself.
How to make Veggie Mexican Corn Soup?
Veggie Mexican Corn Soup is made up of 3 main elements –
- Base – building block (base) for this soup is cream of corn and tomatoes.
- Protein – a serving of this soup delivers a solid protein punch. For extra protein, feel free to add extra protein in the form of tofu, paneer or meat.
- Flavorings – the secret ingredient salsa adds a great spicy kick and flavor.
This soup is fully customizable. Simply saute onion-garlic, add tomatoes, cream of corn and pulse. Feel free to play with the amounts of garlic, chilies, and cumin based on your taste buds.
In 30 minutes, a robust and flavorful soup is ready to be sipped on.
This delicious bowl of soup –
- is loaded with goodness
- comes together in 30 minutes
- requires just 10 basic ingredients
- is vegan
- hearty and
Can be gluten-free too, if you skip the tortilla chips. A great way to add nutrition and fiber to your diet.
Can you freeze this soup?
Yes, of course!
This is a perfect make-ahead soup and just like other soups, this soup freezes beautifully.
So, make a big batch of this soup and freeze in portions. It stays well for 2-3 days in the fridge and for 2 months in the freezer.
Let me know in the comments if you try this recipe. If you have any questions, I would be happy to answer them.