Mexican Sweet Corn Soup
Prep time
Cook time
Total time
If you want to try new, exciting soup recipes, this Mexican sweet corn soup is exactly what you need! It has a subtle spiciness and it's full of flavors!
Serves: 6+
  • 4 Tbsp olive oil
  • 1 large onion, chopped
  • 1 jalapeno, minced
  • 1 large tomato, peeled and diced
  • 3 cloves garlic, crushed
  • 2 Tbsp tapioca flour
  • 2 Tbsp ground cumin
  • 4 cups veggie broth
  • 6 cups sweet corn
  • 1 Tbsp coconut sugar
  • 1 Tsp salt
  • ½ Tsp black pepper
  • 400g can of coconut milk
  • For topping:
  • 3 Tbsp fresh cilantro, chopped
  • 1 jalapeno, sliced
  • 1 cup vegan cream cheese - optional
  • Vegan bacon:
  • ½ block extra firm smoked tofu, sliced into strips
  • 1 Tbsp olive oil
  • 1 Tsp smoked paprika
  1. Heat the olive oil in a large saucepan over medium heat.
  2. Add onions, jalapeno, garlic, and cook, stirring occasionally for about 5 minutes, until the onion is translucent.
  3. Add tapioca flour and cumin, stir to combine.
  4. Add the diced tomato and cook for about 2 more minutes.
  5. Add corn and pour into the veggie broth.
  6. Add salt, pepper and coconut sugar.
  7. Stir well to combine all the ingredients.
  8. Simmer for about 7 minutes.
  9. Add coconut milk, stir to combine, cover and let it sit.
  10. Meanwhile, prepare your bacon.
  11. In a skillet over medium heat, add olive oil. Add the sliced tofu and paprika. Cook, stirring occasionally, for about 8 minutes, or until the tofu pieces are crispy and golden.
  12. Serve the corn soup with chopped cilantro, jalapenos, vegan cream cheese and tofu bacon on top.
Recipe by Gourmandelle | Vegetarian Blog at