A delicious and easy-to-make Summer Corn Soup made with fresh corn, onions, and peppers. This vegetarian, dairy-free, and vegan soup can be made in large batches and frozen for later use. Perfect for enjoying the summer bounty of corn.
Step 1: Heat olive oil in a medium sized dutch oven on medium high heat.
Step 2: Saute the diced onions until translucent.
Step 3: Add the diced red bell peppers, jalapeno peppers, salt, and smoked paprika, and saute for 2 minutes.
Step 4: Add the corn and saute everything together for 2-3 minutes.
Step 5: Add the water and bring everything to a boil.
Step 6: Reduce heat to a simmer and allow the soup to simmer for 30 minutes to an hour.
Step 7: Use an immersion blender to blend the soup until it has thickened, leaving it a little chunky for texture.
Step 8: Add the soy milk and allow to simmer for another 15 minutes.
Step 9: Taste for salt and serve, garnished with fresh basil.
