In a large skillet, add olive oil and onions over medium heat.

After a minute of cooking, add corn kernels and garlic. Cook for another 3-4 minutes.

You want to make sure that kernels are cooked, but be careful not to burn.

Stir in vegetable broth and vegan heavy cream.

Let simmer for 8-10 minutes.

Turn off heat and let corn mixture sit for 3 minutes.

Add to a blender and blend until you reach your desired consistency. (I like mine with texture.)

Serve hot or room temperature.

Top with sautéed cherry tomatoes & rosemary, diced cucumbers, smoked paprika, and black pepper.