Creamy Soy Corn Soup
  • 2 tablespoons olive oil
    •
  • 1 large onion, chopped
    •
  • 3 celery stalks, chopped
    •
  • 8 cups frozen corn, thawed
    •
  • 1 teaspoon thyme, dried
    •
  • 4 cups vegetable stock
    •
  • 4 cups soy milk
    •
  • 12 oz. firm silken tofu
    •
  • 1 tablespoon sugar
    •
  • salt and pepper to taste

In medium saucepan, cook onions in olive oil. Cook until onions appear translucent. Do not allow onions to brown. Add diced celery. Continue to cook until celery softens. Add corn, soy milk, vegetable stock, sugar, and thyme. Cook until corn is soft.

Place soup mixture and drained tofu into blender. Pulse until mixture is smooth.

Return to sauce pan and reheat.

3.00 stars based on 1 vote.

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