Vegetarian Corn Soup

Urvashee Patel | Dessarts Updated

This vegetarian corn soup is great for any time of year. You can serve it before dinner or as a light lunch. It’s family approved and definitely vegetarian!

Corn Poblano Soup Picture

The area where my husband and I grew up has this great Mexican restaurant that has been around forever.

Somehow, I never really went there until after I got married. My husband’s family would always rave about their corn soup. I had it a few times and then one day, being vegetarians, we decided to question the waiter about the type of broth they used. It took him a while to find the answer and there seemed to be some back and forth about the matter that made us all uncomfortable.

It’s vegetarian. No, sorry it’s chicken stock. The next time we went we asked again.

Corn Poblano Soup Photo

It’s vegetarian. Frustrated and confused, we kind of just stopped ordering it at that point.

I think his family was really disappointed since they still talked about it every time we went there. So, I decided I was going to try to make my own corn soup at home. How hard can it be? The restaurant corn soup was a bit bland for my taste so I spiced it up a bit.  My version is simple to make, definitely vegetarian, husband approved, and personally, I like it better.

The addition of poblanos gives it a nice flavor without adding too much heat. It also turns out creamy from blending the corn, so there’s no additional fat added by cream or butter. If you’re looking for a low fat tasty soup or an accompaniment to go with your tostadas, chicken fajita casserole, or other favorite Mexican dish, then look no further. This spicy corn and poblano soup is for you.

Mexican Corn Soup Recipe

    6 Servings


  • 1 1/2 tablespoons Olive Oil
  • 3/4 cup Onion, diced
  • 2-3 cloves Garlic, minced
  • 1/2 teaspoon Cumin Seeds
  • 1 cup Poblano Pepper, diced
  • 16 ounces Frozen Corn, (1 lb) fresh or frozen
  • 1/2 cup Red Bell Pepper, diced
  • 1 teaspoon Red Chili Powder
  • 1/2 teaspoon Coriander Powder
  • 1 teaspoon Ground Cumin
  • 2 1/2 cups Vegetable Broth
  • 2 tablespoons Fresh Lime Juice
  • 1/2 cup Scallion, diced
  • 1/2 cup Diced Tomatoes
  • 1/2 cup Pepper Jack Cheese, shredded


  1. Heat olive oil over medium heat in a large pot. Add cumin, and fry for 30 seconds.
  2. Add the onions, garlic, and poblano peppers and sauté for 5 minutes or until onions are softened.
  3. Add the corn and bell peppers. After a few minutes add the chili, coriander, and cumin powders and cook for another 10 minutes, stirring occasionally.
  4. Remove from the heat, add ½ cup of the broth. Transfer to a blender and blend until smooth.  Transfer back to the pot over medium heat.
  5. Add the remainder of the broth and lime juice. Reserve some of the scallions and tomatoes for garnish and add the remainder to the pot. Stir and salt to taste. Simmer for 10 minutes. 
  6. To serve, ladle in a bowl and garnish with scallions, tomatoes, and cheese. Enjoy with spicy corn tortilla chips.


My brand of chili powder is mild, so be sure to adjust the spice level according to your taste and brand of chili powder.


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Urvashee Patel

About Urvashee

Urvashee blogs about delectable desserts on her blog, Dessarts. Lucky for us, she's sharing her delectable vegetarian dishes too as a Vegetarian Fanatic.