Fresh corn-basil soup

Total Time
40 min
10 min
30 min
Onion, garlic and corn need little else for a delectable summertime (or anytime!) soup. This makes a pretty luncheon starter dish, and is also great as a super simple potluck dinner offering. Corn is naturally hearty, so it needs little else to bulk it up. Be sure to puree the three cups for thickening the soup until smooth and velvety for a silky broth studded with sweet kernels. Top with some fresh dill and chives along with the basil. A dollop of light sour cream or yogurt could add extra depth.


Canola oil

1 Tbsp

Uncooked onion(s)

1 medium, chopped


3 large clove(s), minced

Fresh yellow corn

6 medium, husks and silk removed, kernels cut off (3 cups)

Vegetable broth

32 oz, (1 carton)

Table salt

½ tsp

Black pepper

¼ tsp


4 leaf/leaves


  1. Heat oil in large pot or Dutch oven over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring, until tender, about 30 seconds. Stir in broth, salt, and pepper and bring to boil. Reduce heat and simmer 10 minutes. Remove pot from heat and let cool 10 minutes.
  2. Transfer 3 cups of soup to blender and blend until smooth. Return to pot and cook over low heat until heated through, about 2 minutes. Ladle soup evenly into 6 bowls and sprinkle with basil.
  3. Per serving: 1 cup