This corn and basil soup comes from Recipes from the Night Kitchen: A Practical Guide to Spectacular Soups, Stews, and Chilies. It is simple, sweet, and very good when fresh corn is easy to find.
Half of the cooked corn mixture is blended and returned to the pot, so the finished soup is creamy without being completely smooth. Fresh basil and chopped red pepper make a bright garnish. You can also use cilantro instead of basil and add red pepper while the soup cooks.
Best of all, the soup freezes well. Make a batch, enjoy some now, and tuck the rest away for a day when cooking is not going to happen.
Love this recipe? You may also like the full Postpartum Soups and Stews Collection.
Corn with Basil Soup
Ingredients
- 1 tbsp olive oil or canola oil
- 1 onion, coarsely chopped
- 1 garlic clove, pressed or chopped
- 6 large ears of corn, kernels scraped off
- 5 cups chicken or vegetable stock
- 2-3 tsp dried basil, or 3 tbsp fresh basil, chopped
- pinch sugar
- fresh basil leaves (for garnish)
- chopped red pepper (for garnish)
Instructions
- Heat oil over a low flame in a 3-quart pot. Add onion and garlic and cook, covered, until golden, 10 to 15 minutes.
- Raise heat to medium, add corn, stock, basil, sugar and cook, partially covered, for 25 minutes.
- Transfer half the solids to a food processor or a blender, or use an immersion blender, and puree. Return puree to soup, stir and seve immediately.
- Garnish each portion with fresh chopped basil leaves and red pepper.
Notes
Listen While This Simmers
While the corn simmers, listen to Build Your New Parent Community Around You. Manuela Bakilana and Shakila Marando discuss building a circle of practical support around new parents.