top of page

Summer Corn & Lager Bisque with Cheesy Croutons (V)

Summer Corn & Lager Bisque with Cheesy Croutons (V)

Source: Yes to Yolks | Serves: 6-8 | Time: 1hr

Changes: Replaced half-and-half with coconut milk in the soup; replaced gruyere with vegan cheese.



1 tbsp olive oil

1 tbsp butter

1 medium onion, diced

1 red bell pepper, seeded and diced

3 garlic cloves, minced

½ tsp ground coriander

½ tsp smoked paprika

2 tbsp flour

1 (12-oz) lager #beer

1 (15-oz) can diced #tomatoes

4 cups vegetable stock (homemade to reduce sodium)

1 large Yukon Gold or russet potato, diced

6 ears of fresh #corn, kernels cut from cobs

1 cup coconut milk

Salt and pepper, to taste

Fresh basil, for serving


Slices of sourdough bread



Grated gruyere cheese (use vegan cheddar to make vegan)



In a large pot, heat the oil and butter over medium heat. Add the onion and red bell pepper and saute for 5 minutes.

Add the garlic and spices and stir to combine. Cook for another minute to warm up the spices.

Add the flour and stir until everything is evenly coated in the flour. Cook for 1-2 minutes, stirring frequently.

Slowly stream in the beer and cook until it is mostly reduced, about 5 minutes.

Add the diced tomatoes and stock and bring the mixture to a simmer.

At this point you may want to start your crouton recipe.

Once the liquid is simmering, add the potatoes. Simmer for 15-20 minutes or until the potatoes are very tender.

Add in the corn and coconut milk and stir to combine. Cook for another 10 minutes. Season, to taste, with salt and pepper.


Preheat the oven to 350°F and line a small baking sheet with foil.

Spread the sliced bread out in an even layer, drizzle with olive oil, and season with salt and pepper.

Place the pan in the hot oven and bake for 5-7 minutes or until the bread is beginning to toast.

Remove the pan from the oven and carefully top each piece of bread with some of the grated cheese.

Return the pan to the oven and bake for another 2-3 minutes or until the cheese is melted and bubbly. I didn't bother to chop up. I just dipped the cheesy toast.

To Serve

Ladle the soup into bowls and top each with one of the gruyere croutons. Garnish with fresh basil and serve immediately.

1 view0 comments


bottom of page