We believe a church directory is an important tool in the life of a church, but setting it up, then keeping it accurate and up to date are two very different things. Add cream and cheese to the soup once it’s been thawed out and reheated.We are here to support you every step of the way. You can still do the pureeing part, then store the soup once it’s cooled down. It can be frozen, however, we recommend not adding cream or cheese. Store this soup in the fridge for up to 5 days.

You can choose as many as you like, see suggestions in the recipe ingredients. We loved loaded soups with a variety of crunchy and fresh ingredients scattered over the top.

Similar to other Mexican-inspired soups, this dish can be served on its own or with a side of bread, dinner rolls, cornbread, and so on. It will have a similar texture but a more tropical coconut flavor. This soup is vegetarian-friendly but if you’re not veggo, it’s even tastier with chicken stock.įor a vegan version, use full-fat coconut milk (shake the can). Note that pureeing some of the broth and corn is important to achieve the right texture, plus you will have a sweeter flavor from the corn.

It’s very forgiving and works with a variety of amounts. If you like it more brothy, use less and if you want it to be creamier, add more. You can use fresh, frozen, or canned corn in this soup recipe so you can make it all year round. Store them in a Tupperware container for up to 3 days. This soup is quick and easy, under 30 minutes, but if you want to do some prep work earlier, you can dice onions, peppers, and garlic ahead of time.

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