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Summer Corn Soup with Basil and Cream

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soups
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 5 cups fresh sweet corn kernels (from 5–6 ears), reserve the cobs
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 cups vegetable or chicken broth
  • 1 cup heavy cream (or half-and-half for lighter version)
  • ½ cup fresh basil leaves, chopped + extra for garnish
  • Salt u0026 black pepper, to taste
  • Optional: pinch of red pepper flakes, squeeze of lemon or lime for brightness

Instructions
 

  • Prep the Corn : Remove kernels from cobs and keep the cobs.
  • Sauté Aromatics : Heat butter + oil in a pot. Add onion → cook until soft. Add garlic → cook 1 minute.
  • Simmer the Soup : Add corn kernels and cobs to pot. Pour in broth. Simmer 20 minutes to extract sweetness.
  • Blend Smooth : Remove cobs. Either use an immersion blender or transfer to a blender. Blend until creamy.
  • Add Cream u0026 Basil : Stir in cream and chopped basil. Warm through (do not boil).
  • Season u0026 Serve : Taste → add salt, pepper, and optional squeeze of citrus.