1 large sweet potato (1 lb.), peeled and cut into 1-inch chunks (about 3 cups) 

2 Tbsp. plus 1 1/2 tsp. olive oil, divided 

Salt and pepper, to taste 

2 cans (15.25 oz. each) Del Monte® Whole Kernel Corn, well-drained (3 1/2 cups), divided 

2 cups diced yellow onion (about 1 medium onion) 

2 cloves garlic, sliced 

1/2 tsp. dried thyme 

1/2 tsp. smoked paprika 

2 Tbsp. all-purpose flour 1 carton (32 oz.) College Inn® Vegetable Stock, divided 

1 cup almond, oat milk or dairy milk 

1 Tbsp. apple cider vinegar or juice of 1/2 lemon 

1/4 cup chopped parsley 

Optional Toppings

Toasted Smoked Paprika Almonds - Combine 2 cups raw, skin-on almonds with 2 tsp. olive oil and a generous pinch of salt. Bake on a rimmed baking sheet 12 to 15 minutes at 350°F until centers are golden brown. While nuts are warm, toss with 1/2 tsp. smoked paprika. 

Diced Red Bell Peppers – Toss 1 diced red bell pepper with 2 tsp. olive oil, 1/8 tsp. red pepper flakes and a pinch of salt. 

Mushroom “Bacon” – Mix together 2 tsp. soy sauce, 2 tsp. olive oil, 2 tsp. maple syrup and 1/2 tsp. smoked paprika in a medium bowl. Add 2 cups thinly sliced button mushrooms and toss; spread out in a single layer on a large, parchment-lined rimmed baking sheet. Bake 18 to 20 minutes at 375°F until crisp.

1. Preheat oven to 450°F. Line a large, rimmed baking sheet with parchment paper. Place sweet potato chunks on one side of the baking sheet and toss with 1 Tbsp. oil and a pinch of salt and pepper. Place 1 cup corn on opposite side of baking sheet and pat dry with a paper towel. Toss corn with 1 1/2 tsp. oil and a pinch of salt and spread out in an even layer. Roast 25 to 28 minutes until both are cooked through and brown. 

2. Meanwhile, heat remaining 1 Tbsp. oil in a large saucepan over medium heat. Add onion, 1 1/2 cups corn, garlic, thyme and smoked paprika; cook 3 to 4 minutes, stirring occasionally, until onions have softened. Stir in flour and transfer to a blender. Add 1 cup stock and blend just to break up the corn. (Or, pulse soup directly in the saucepan with an immersion blender.) 

3. Return contents of the blender to saucepan and stir in remaining stock, milk and remaining 1 cup corn. Bring to a boil, lower to a simmer, and cook 15 to 18 minutes until the soup starts to thicken (it will continue to thicken as it cools).

4. Add roasted sweet potatoes and vinegar to soup; bring to a low boil and simmer 3 minutes. To serve, ladle soup into 4 bowls. Garnish with roasted corn, parsley and any other toppings, as desired.