• facebook
  • instagram
  • pinterest
  • mail
Island Bakes
  • Home
  • Recipes
  • About
  • Contact
August 31, 2019

Fresh Corn Soup with Basil

Jump to Recipe
fresh corn and basil soup

This soup is actually not new to this blog. But, I decided it was time for a refresh! This time of the year, I am longing for soups. My husband thinks I am slightly crazy. As soon as the air has a slight crisp feel and smell to it, I am instantly ready to jump into fall. I can’t help it. But don’t worry, I am not completely done with my summer dishes. Are you ready for the season jump?

fresh corn and basil soup

This is the perfect time of the season to make this soup. The corn is still available, but the nights are juuuusstttt beginning to be sweatshirt/sweater worthy. So I am all about a cozy, but not too cozy, of a meal for dinner. This hits the spot with the fresh corn and basil, and perhaps a biscuit on the side.

So, the refresh of this soup. Since the previous recipe made such a small amount, I decided to double the ingredients. I upped the amount of corn, because you can never have enough corn, and I added a splash of white wine. Oh, and I doubled the amount of garlic. Happy dance! In my opinion, it’s a great improvement on an already fabulous soup. This makes a light, but filling soup that will help you ease from summer to fall.

fresh corn and basil soup

Recipe adapted from Cooking in the Moment by Kyra Alex

Continue to Content
Fresh Corn Soup with Basil

Fresh Corn Soup with Basil

Yield: 6-8 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

This soup is perfect for those chillier late summer, early fall days when summer corn is abundant and sweet. This soup is just a simple few ingredients where fresh corn and basil are the highlights.

Ingredients

  • 2 Tablespoons olive oil
  • 2 medium onions, finely chopped
  • 4 cloves garlic, minced
  • 10 ears corn, shucked and kernels removed
  • 10 cups low-sodium chicken or vegetable broth
  • 1/4 cup white wine
  • 3/4 cup fresh basil leaves, chopped
  • 1 1/2 teaspoons salt, plus more to taste
  • 1 teaspoon pepper, plus more to taste

Instructions

  1. In a large pot, heat the oil over medium-low heat. Once shimmering, stir in the onion and 1/2 teaspoon salt. Cook until just softened, about 5 minutes. Stir in the garlic until fragrant, about 30 seconds. Stir in the corn, broth and white wine. Increase the heat to medium-high and bring to a boil. Once boiling, reduce to a simmer and partially cover. Cook for 25 minutes.
  2. Stir in the basil, 1 teaspoon salt and pepper, or more to taste. Serve the soup as is, or purée part of the soup with an immersion blender, or by transferring to a blender or food processor. Dish into serving bowls and serve warm.
  3. Refrigerate any leftovers up to 5 days.

Did you make this recipe?

tag @islandbakes on Instagram

© Island Bakes

Post navigation

Avocado Pasta with Summer Vegetables
California Chicken, Veggie, Avocado and Rice Bowls

Share your thoughts Cancel reply

Your email address will not be published. Required fields are marked *

About Lydia

Thanks for stopping by! I'm Lydia and I live on a small island off the coast of Maine. As a mother of three, and an enthusiastic baker, I spend a lot of time in the kitchen. I hope you'll stop in and find some favorite recipes. From simple weeknight meals to hearty salads and indulgent desserts, there is a little bit of everything for all levels of cooking skills.

  • facebook
  • instagram
  • pinterest
  • mail

Categories

Current Favorites

  • Toasted Almond Cake
  • Baked Lemon Curd Filled Donuts
  • Strawberry Shortcake Cake
  • Coconut Mango Cheesecake Bars No Bake Coconut Mango Cheesecake Bars

Sign up to receive the latest recipes

Currently on Instagram

Get all the latest recipes

⎸ ⎸ ⎸ ⎸ ⎸ ⎸ ⎸ ⎸

Connect with Lydia

  • Home
  • Recipes
  • About
  • Contact

⎸ ⎸ ⎸ ⎸ ⎸ ⎸ ⎸ ⎸

Facebook
Pinterest
Instagram
Copyright © 2021 • Island Bakes