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Sweet corn and basil soup

Marni Katz
Sweet corn and basil soup that can be made in just minutes!  Count me in.
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Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Lunch, Main Course
Cuisine American
Servings 4 servings
Calories 186 kcal


  • 32 oz. corn kernels two bags frozen or cut from cooked corn cobs
  • 2 cups vegetable stock can also use chicken stock
  • ½ cup basil leaves or 1 frozen basil cube
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • For basil oil optional
  • ¼ cup olive oil
  • ¼ cup basil leaves or 2 cubes frozen basil


  • Put all ingredients for soup into a high speed blender, I use the Vitamix for all my blending needs!
  • Blend to the consistency you like
  • Portion into bowls
  • Clean out blender
  • Optional - make basil oil for the top. 
  • Place olive oil and basil in blender and blend until completely combined. 
  • Drizzle over the top of soup
  • Basil oil can be stored in fridge for up to 3 weeks, bring to room temperature before using


Add a splash of milk (almond, soy, whole) for a creamier consistency.
Basil oil is also great for dipping bread, drizzling over a caprese salad or for the base of a salad dressing.


Calories: 186kcalCarbohydrates: 42gProtein: 6gFat: 3gSaturated Fat: 1gSodium: 1183mgPotassium: 322mgFiber: 4gSugar: 8gVitamin A: 511IUVitamin C: 4mgCalcium: 14mgIron: 1mg
Keyword corn soup, easy soup recipe, summer soup
Tried this recipe?Let me know what you think!