Creamy Corn Soup With Basil Recipe (2024)

Be sure to scrape the cobs with the side of a knife to get all the "cream" out of them and save the cream to add at the end for extra fresh flavor. For even more corn taste, boil those scraped cobs in the 6 cups of water before you add to onion and corn.

For some texture and protein, I added hummingbird tongues after the puree step.

I’m not sure what the squash blossoms add to the soup. Their flavor is so delicate. Texture?I could imagine them fried or sautéed as a garnish.

Very good. Creamy and rich. Three ears of corn, with other ingredients in proportion by volume, was more than enough for two first-course servings. My not-very-fancy immersion blender was up to the task.

Glorious simplicity. Family raved. Creating a well seasoned corn broth is important so added the cobs to simmer with the corn and onions. The squash blossoms may just add a tiny bit of summer sunshine in terms of flavor but possibly create a sunnier yellow soup. Only partially strained the soup giving it a balance of texture and elegance. Served with a peach and heirloom tomato salad, an excellent baguette, and followed with a blueberry crisp to create an accidentally vegan summer feast!

What on Earth are hummingbird tongues? I assume they must be some sort of vegetable, or something, the way "elephant ears" are a pastry. As of right now 81 readers found this addition "helpful." What does everyone know that I don't?

Squash blossoms, to ensure you never feel worthy.

Made this just as written and found it to be watery and insipid. If I were to make it again I would use just 4 cups of water.

I use my bundt pan to cut corn off the cob. Place the ear of corn in the whole and the pan catches all the kernels!

Omg Caroliina, thank you! I normally go with toad entrails, but I think my family will love the change!

This soup is unbelievably good! And no cream! A vegan’s delight.Great idea to make the broth with boiled cobs. It makes it that much richer.Be careful straining. Too much and it will be watery. Put the blended soup through the strainer and then scrape to release the soup held by the fiber. The fiber left over will not be much and easy to discard.

So many good and helpful tips, which I will definitely follow when I have fresh corn. Which I did not. Blocking my freezer from closing properly for months (years?) was a Costco bag of frozen corn, seized into one freezer-burned lump. This. This was the foundation of my soup. (I'm from rural Kansas. We don't waste.) Other than increasing the garlic by at least 100% adding 1 T of Better than Bouillon veg stock, and skipping the straining (fiber, anyone?) I followed the recipe. And... deeelicious.

I sautéed some squash blossoms after stuffing them with grated cheese and added them as garnish as well.

Another reason to scrape the cob with the blunt edge of a knife to remove all the pieces left on the cob: Inside those little kernels are the corn germ and the protein and nutrition of the corn kernel. Thisis the corn "milk" that makes ithe soup creamy and more flavorful.

I think the note about adding hummingbird tongues was, well, tongue in cheek.

This was so good. We had some leftover homemade pesto and I used that.

The soup was easy to make. I used my immersion blender and didn’t strain it. The texture made it more interesting. Also, I cooked the cobs in the water as was suggested and the corn flavor was sweet and strong. However as others commented, it was bland. Adding lemon juice livened it up. ,

Would this freeze well?

Stunning soup! As a few others mentioned, I put the scraped cobs into the soup. Thankfully, I harvested plenty of squash blossoms meaning zucchini won't have to be given away.....

This is a great summer soup! We reduced the liquid by one cup, 4c water and 1 cup oat milk, pureed tons of fresh basil right into the soup, and added a little cayenne.

After being admonished twice to make sure that this is well-seasoned, (i.e. salted to an unhealthy degree), I decided not to make it.A couple months after I stopped over-salting everything in the preparation stage, I started tasting the subtle flavors in the good ingredients which I seek out so carefully.I remind people at my table that I cook with little salt, and encourage them to reach for the shaker. But they seldom do, even to my own surprise.

Per other's suggestions, I made sure to scrape the cob and add to the soup and used 8 cobs to make the water for an added corn flavor. Simple and flavorful with a nice hint of garlic.

I made 5 cups of 'stock' with water, the corn cobs, 2 bay leaves, a few peppercorns, a spoonful of veggie Better Than Bouillon and the green stalks of a few green onions and the basil stems, letting it simmer for 30 min. Used immersion blender and didn't strain the soup. Soup is really sweet and definitely needs some acidic component and some umami, so added in 1 Tbsp white wine vinegar, juice of 1 lime, and 2 tsp of Frank's Red Hot. Definitely improved the soup.

I used 5 ears of corn. Simmered the bare ears in 4 cups of water for about 25 mins and didn’t add more water. I didn’t bother straining! Why? Made 4 large bowls of soup, which needed lots of salt and maybe something else? Good, certainly not hearty…

Used vegetable broth instead of water. Very delicious soup.

What the butternut is a squash blossom?

Has anyone tried freezing the soup? Does the texture hold up all right? I'd like to take advantage of fresh summer corn!

A surprising expression of fresh corn's natural sweetness. However, if you sieve it, as directed, the end product has the consistency of skim milk. My attempt lacked both the creamy viscosity and dark yellow of the bowl in the picture.I tried sieving only a part of the soup and didn't like the resultant texture, either. Maybe the fix is to simply reduce everything further.

I also wonder about the "hummingbirds' tongues" comment to add protein. A google search did not enlighten me... I assume we are not talking about actual hummingbirds, but I actually found recipes for pickled bird tongues.

Question: has anyone tried this chilled?Thx.