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?
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.
Recipe adapted from Cooking in the Moment by Kyra Alex
Fresh Corn Soup with Basil
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
- 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.
- 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.
- Refrigerate any leftovers up to 5 days.
