🍇 Sweet Corn & White Bean Soup with Roasted Grapes (Vegan & Protein-Packed)
🌽 Creamy Meets Sweet: A Soup Like No Other
Looking for a soup that’s comforting, protein-rich, and totally unexpected? This Sweet Corn & White Bean Soup with Roasted Grapes delivers cozy creaminess with a savory-sweet twist that feels gourmet, yet comes together with simple, whole-food ingredients.
Perfect for those eating vegan, gluten-free, or dairy-free, this bowl blends the buttery sweetness of corn with the creamy richness of white beans—then finishes with a burst of flavor from caramelized oven-roasted grapes. Intrigued? You should be.
🛒 Ingredients (Serves 2–3)
- 1 cup cooked white beans (such as cannellini or great northern)
- 1 cup fresh corn kernels (can substitute frozen)
- 2 cups unsweetened almond milk (or other plant-based milk)
- 1/2 tsp garlic powder
- 1/2 cup red grapes
- 1 tsp olive oil
- Sea salt to taste
🔪 Instructions
Step 1: Roast the Grapes
Preheat your oven to 400°F (200°C). Toss the grapes with olive oil and a pinch of sea salt. Roast for 12–15 minutes, until they soften and begin to blister. Set aside.
Step 2: Blend the Soup
In a blender, combine the white beans, corn, almond milk, garlic powder, and a pinch of salt. Blend until completely smooth and creamy.
Step 3: Warm It Up
Pour the soup into a saucepan and heat over medium heat for about 5–7 minutes, stirring occasionally. Do not boil.
Step 4: Assemble & Serve
Ladle the warm soup into bowls. Top with roasted grapes, a drizzle of olive oil, and a sprinkle of black pepper or chili flakes for contrast.
🌟 Why You'll Love This Corn Bean Soup
- Vegan & Gluten-Free – 100% plant-based and perfect for sensitive diets.
- Creamy Without Cream – Thanks to blended beans and almond milk.
- Rich in Plant-Based Protein – White beans are a great meat-free protein source.
- Balanced Sweet-Savory Flavor – The grapes bring a gourmet, unexpected finish.
- Easy Yet Impressive – Comes together in under 30 minutes!
👩🍳 Optional Additions
- A handful of fresh basil or thyme stirred in before serving.
- A dollop of cashew cream or swirl of coconut yogurt for extra richness.
- Crusty sourdough or gluten-free toast for dipping.
💡 Serving Suggestions
This soup makes a perfect starter for a fall dinner party or a light weekday lunch. Serve it alongside a leafy green salad or grilled veggie sandwich for a complete meal.
🥄 More Plant-Based Soup Recipes to Explore
- Golden Coconut Parsnip Soup with Toasted Buckwheat
- Smoky Tomato-Lentil Bisque
- Creamy Zucchini-Basil Soup
Final Thoughts
This vegan creamy corn and bean soup proves that comfort food doesn’t have to be heavy or predictable. The roasted grape topping adds just enough intrigue to make this recipe memorable—and keep everyone coming back for another spoonful.
📌 Pin it, make it, and share the surprise sweetness of this savory soup with your family or foodie friends.
