Fresh corn-basil soup
4
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Canola oil
1 Tbsp
Uncooked onion(s)
1 medium
Garlic
3 large clove(s)
Fresh yellow corn
6 medium
Vegetable broth
32 oz
Table salt
0.5 tsp
Black pepper
0.25 tsp
Basil
4 leaf/leaves
Instructions
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.