Easy & Creamy Vegan Roasted Red Pepper & Corn Bisque (Dairy-Free Soup)

hace 2 semanas

Inspired by: @iszy

Do you often find yourself with a few cans of corn in the pantry, wondering how to transform them into something truly special? This Easy & Creamy Vegan Roasted Red Pepper & Corn Bisque is your perfect solution! It's a delightful, dairy-free soup that brings a burst of summer flavor, even during an unexpected April blizzard, just as @iszy discovered. The natural sweetness of corn beautifully complements a hint of spice and a zesty lime finish, making it a comforting yet vibrant meal.

This recipe is ideal for anyone seeking quick and simple vegan soup recipes, especially those looking to utilize common pantry staples like canned corn and jarred roasted red peppers. It's a budget-friendly option, perfect for weeknight dinners or a cozy weekend meal. Whether you're a seasoned vegan or simply exploring delicious plant-based dishes, this creamy bisque is sure to become a new favorite.

What Makes This Bisque Special?

This bisque stands out for its incredible flavor profile and ease of preparation. It offers a rich, velvety texture without any dairy, relying on the natural creaminess of blended vegetables and a touch of vegan mayonnaise. The combination of smoky roasted red peppers, sweet corn, and a blend of warm spices creates a harmonious taste that's both comforting and invigorating. It’s also naturally gluten-free, making it suitable for a wide range of dietary needs.

Ingredients

Here’s what you’ll need to create this comforting soup:

2 cans (15 oz each) whole kernel corn (drained, reserve 1/4 cup for garnish if desired)
1 cup roasted red bell peppers, roughly chopped (from a jar or freshly roasted)
1 medium yellow onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1/4 cup vegan mayonnaise (such as Follow Your Heart Veganaise for exceptional creaminess)
2 tablespoons fresh lime juice
1 teaspoon chili powder (adjust to your preferred spice level)
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Salt to taste
Freshly ground black pepper to taste
1 tablespoon olive oil for sautéing
Fresh cilantro or parsley, for garnish (optional)

Equipment Needed

Large pot or Dutch oven
Blender (immersion blender or high-speed blender)
Measuring cups and spoons
Cutting board and knife

Instructions

Follow these simple steps to prepare your delicious bisque:

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
Add the minced garlic, chili powder, ground cumin, and paprika. Cook for another minute until fragrant, stirring constantly.
Stir in the drained corn (reserving a handful for garnish if desired) and roasted red bell peppers. Pour in the vegetable broth. Bring the mixture to a simmer, then reduce heat, cover, and let it cook for 10-15 minutes to allow the flavors to meld.
Remove the pot from heat. Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Add the vegan mayonnaise and fresh lime juice. Blend until completely smooth and creamy. For an extra velvety texture, you can pass the bisque through a fine-mesh sieve if desired, but it's usually smooth enough.
Return the blended bisque to the pot over low heat. Stir in any reserved whole corn kernels. Season with salt and freshly ground black pepper to taste. Heat gently until warmed through.
Serve hot, garnished with fresh cilantro or parsley, and a drizzle of lime juice if desired. Enjoy!

Variations & Adaptations

Make it Spicier: Increase the chili powder or add a pinch of red pepper flakes or a dash of your favorite hot sauce.
Add Sweetness: For a richer, sweeter flavor, roast a sweet potato alongside the bell peppers and blend it into the soup.
Herb Boost: Experiment with fresh herbs like basil, oregano, or a touch of smoked paprika for deeper flavor notes.
Protein Power: Stir in cooked chickpeas or a swirl of vegan cream cheese at the end for added substance and richness.
Serving Suggestions: This bisque pairs wonderfully with crusty bread, a vegan grilled cheese sandwich, or a light green salad.

Tips & Hacks

Budget-Friendly Ingredients: As @iszy notes, products like canned corn and other pantry staples can often be found very inexpensively at stores like Aldi (look for their Happy Harvest brand!). This makes this a super cost-effective meal.
Jarred vs. Fresh Roasted Peppers: While jarred roasted red bell peppers are convenient and perfectly fine for this recipe, you can also roast your own for an even deeper, sweeter flavor. Simply halve bell peppers, remove seeds, lightly oil, and roast at 400°F (200°C) until tender and slightly charred, then peel and use.
Achieving Ultimate Creaminess: For the smoothest bisque, use a high-speed blender. If you only have a standard blender, blend in batches and ensure all ingredients are fully pureed before combining. Don't rush this step for that luxurious texture!
Storage: Leftover bisque can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 2-3 months.

Ready to transform your canned corn into a vibrant, comforting meal? Give this Easy & Creamy Vegan Roasted Red Pepper & Corn Bisque a try! Share your culinary creations and let us know how you enjoyed it on abillion. We love seeing your plant-based masterpieces!