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Creamy Mushroom and Sweetcorn Soup (Vegan, Healthy, and Tasty)

Name: Creamy Mushroom and Sweetcorn Soup (Vegan, Healthy, and Tasty)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 medium onion, diced small; Pinch pink Himalayan salt; 1 tbsp garlic, minced; 1 tbsp ginger, minced; 1 tsp agave syrup or maple syrup; 2 celery sticks, sliced small; 3 spring onions (scallions), sliced thin, separate green from white parts; 1 can of creamed sweetcorn; 1 can sweetcorn; 2 1/2 pints (1.2 litres) vegetable stock (1 veg stock cube + 2 tbsp miso paste); 3 tbsp Shaoxing rice wine or white wine vinegar; 3 tbsp tamari; 14 ounces (400 g) oyster mushrooms, shredded; 7 ounces (200 g) shiitake mushrooms, diced; 7 ounces (200 g) extra firm tofu, cubed and air-fried; 2 tbsp (15 g) Cheeky Vegg seasoning (see recipe); 7 ounces (200 g) noodles, optional; 1 tbsp cornflour; Pinch of salt & pepper to taste; Sprinkle fresh chillies or dried, optional

Rainy days call for cosy comfort food 🌧️ This vegan mushroom and sweetcorn soup is packed with flavour, nutrients, and warmth. It's the perfect way to indulge without the guilt. Try it out, and thank us later!

Prep Time: 10 Mins | Cook Time: 30 Mins

Total Time: 40 Mins | Servings: Adjustable

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There’s nothing quite like a warm, hearty bowl of soup on a chilly day, and this vegan mushroom and sweetcorn soup is exactly what you need to keep the cold at bay.

Packed with rich flavours and a medley of nutritious ingredients, this soup isn’t just comforting—it’s a guilt-free indulgence.

Whether you’re a seasoned vegan or just looking to explore plant-based options, this recipe is a must-try. Ready to cosy up with a bowl? Let’s dive in!

Why This Recipe Works

Lots of Nutrients

Be it major nutrients—like protein, fibre, and healthy fats—or minor vitamins and minerals, this soup is loaded with everything.

Here’s a more specific breakdown—

Creamy Mushroom and Sweetcorn Soup Nutrients

Easy to Make

If you’re not the best at cooking, no problem. With my recipe, you can expect simplified, elaborate steps. They’re going to be super easy to follow, even for rookies.

Perfect for Everyone

Not everyone likes the taste of mushrooms. If you’re in the same boat, this recipe is actually a decent way to introduce your taste buds to this unique umami flavour. I’m hopeful you’ll enjoy it—and will eventually develop a taste for it over time.

Always a Hit

My family LOVES this recipe, and it’s a star at every lunch or dinner with friends. Whenever I’m hosting, or we’re planning a potluck, I’m always asked to make the sweetcorn mushroom soup. It’s that good.

Recipe Ingredient Notes

Onion. The base of the soup. Provides sweetness and depth. Tip: White or yellow onion can give you a milder taste. On the other hand, red is good for some sweetness.

Pink Himalayan salt. A popular rock salt offering additional minerals. Can be replaced with sea salt or regular table salt.

Garlic. Adds a savoury flavour. As always, I prefer fresh garlic for its taste. But jarred or frozen minced garlic will work well, too.

Ginger. Offers a warm, spicy kick. Fresh ginger for the win, but ground can be used as well.

Agave syrup or maple syrup. Adds a touch of sweetness to balance the savoury flavours. Maple syrup offers a richer taste. In contrast, agave is considered a healthier alternative due to its lower glycemic index.

Celery. Provides a crisp texture and slightly bitter flavour. Tip: Choose fresh celery with bright green stalks; I always love its taste best.

Spring onions (scallions). Offer a mild onion flavour with a hint of green onion freshness. You can use both the white and green parts.

Creamed sweetcorn. For a rich, creamy texture and a sweet corn flavour.

Sweetcorn. Introduces additional corn flavour. Here, both fresh corn and canned corn will work.

Vegetable stock. Contributes to the base of the soup. I always use homemade stock (to enjoy a richer taste). You can also use store-bought low-sodium stock for added convenience.

Miso paste. A fermented soybean paste that adds extra umami flavour. Tip: White miso is milder and red miso is bolder.

Shaoxing rice wine or white wine vinegar. Adds acidity to balance the overall flavour profile. Use Shaoxing rice wine for a slightly sweet (and savoury) taste. Alternatively, you can choose white wine vinegar for a sharper flavour.

Tamari. A gluten-free soy sauce alternative. This adds a salty and umami flavour.

Oyster mushrooms. Known for their delicate flavour and meaty texture.

Shiitake mushrooms. Offer an earthy flavour with a slightly chewy texture. Dried shiitake mushrooms can be rehydrated for use.

Extra firm tofu. Enhance the protein content of the soup. Plus, they make it creamier.

Cheeky Vegg seasoning. I like making this seasoning at home as it gives me better control over the ingredients, and it tastes the best!

Noodles (optional). Add substance and a satisfying texture to the soup. You can use any type of vegan noodles.

Cornflour. A thickening agent used to create a smooth, creamy consistency.

Fresh or dried chillies (optional). For a touch of heat.

Salt and pepper. Optional to taste.

How to Make Vegan Mushroom Sweetcorn Soup

Sauté the spices. Gently fry the diced onion with a pinch of salt (in a large pot or Dutch oven) until it’s translucent. Remember, no oil is needed. Add the minced garlic and ginger, and cook for a few minutes until you smell some nice fragrance. Along the way, you can deglaze the pan with 1 tablespoon of vegetable stock.

Add the sweeteners and vegetables. Stir in the agave syrup or maple syrup, followed by the sliced celery and white parts of the spring onions. Cook for a few minutes until the celery softens.

Create the base. Add the creamed sweetcorn and cook for a few minutes to combine the flavours. Pour in the vegetable stock, Shaoxing rice wine (or white wine vinegar), and tamari. Bring it all to a boil.

Simmer with mushrooms. Reduce heat to medium-low and add the shredded oyster mushrooms and diced shiitake mushrooms. Simmer for about 25 minutes—or until the mushrooms are tender.

Complete the soup. Stir in the canned sweetcorn and Cheeky Vegg seasoning. At this point, taste the soup and adjust the flavour with salt and/or pepper.

Noodles (optional). If using noodles, cook them separately (according to package instructions) and add them to the soup when serving.

And, serve 😋 Ladle the soup into bowls and garnish with the green parts of the spring onions (scallions) and fresh (or dried) chillies.

Variations, Ideas & Notes

To help you make the most of what you already have, I’ve tested (and passed) some simple ingredient variations for this mushroom and sweetcorn soup recipe. You don’t want to make a grocery run when you’re looking for some delicious comfort food, I understand!

We’ve talked about the substitutes, but how about some exciting add-ons to twist the flavour (and nutritional) profile?

Here are some fun options to try—

Homemade (or store-bought) croutons for a crunchy bite
Roasted pumpkin seeds for a nutty crunch
A sprinkle of fresh herbs to brighten the flavour
Red pepper flakes for a touch of heat
Lime wedges for a touch of citrusy brightness
Coconut milk for a creamier soup
Avocado purée for a smoother texture
Marinated chickpeas for a Mediterranean twist
Tempeh or nutritional yeast for additional protein

Notes

All weights are approximations due to variants of contents and ingredients.

Creamy Mushroom and Sweetcorn Soup with tofu

Pro Tips for The Plant-Based Sweetcorn Mushroom Soup Recipe

Cook the vegetables until tender-crisp. Overcooking can lead to a mushy texture.
Use fresh ingredients whenever possible for the best taste.
If you do not have creamed sweetcorn, mash one can of regular sweetcorn with its liquid in a blender—or with a fork.
For a deeper, sweeter flavour, caramelise the onions before adding garlic and ginger.
To give the broth a richer flavour, sauté the mushrooms briefly before adding them to the soup.
If you prefer a smoother consistency, blend a portion of the cooked soup before returning it to the pot.
To naturally thicken the soup without using cornflour, you can reduce the liquid by simmering uncovered for a longer period.
Whilst this dish does not take long to cook, like most dishes, the longer you can leave it to simmer, the richer the flavour will be.

Bowls of Mushroom and Sweetcorn Soup with tofu

Frequently Asked Questions

Is the vegan mushroom and sweetcorn soup oil-free?

Yes, it’s a no-oil recipe. Perfect for people trying to lose weight sustainably, and also for folks with underlying health concerns, like high blood pressure.

How to make mushroom sweetcorn soup more fulfilling?

This plant-based mushroom soup is a complete meal on its own, but you can still pair it with other items. Noodles, legumes, edamame etc., can give you a more hearty meal. While cooking, adding some coconut milk can also serve the purpose.

How to store leftover mushroom soup?

Keep it in an airtight container and toss it into the fridge. As simple as that. This sweetcorn mushroom soup will stay fresh in the refrigerator for up to 3 days.

Can I freeze sweetcorn mushroom soup?

Yep. This soup freezes well, too. Before consuming, you want to thaw it overnight in the refrigerator and gently reheat it on the stovetop. You can also microwave it.

What to serve with sweetcorn soup?

Here are some of my favourite serving ideas (don’t hesitate to introduce your own unique combinations)—

Tabbouleh salad
Whole-grain crackers
Lentil flatbread
Grilled vegan cheese sandwich
Spicy peanut satay sauce
Avocado toast
Hummus and vegetable sticks

Can I use dried mushrooms instead of fresh ones?

Imagine 3 - 5 typical SEO questions with keywords that readers might have about this recipe, and create SEO answers with keywords to these questions.

Can you make this soup in a slow cooker?

See other vegan food blogger websites and recipe blog posts for ideas, examples and inspiration, to help with crafting this FAQ section.

If You Like This Recipe, You Might Also Like…

If you made the recipe, make sure to tag me on Instagram @vegan.susy

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