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Corn and Tomato Basil Soup - CookingBride.com
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5 from 1 vote

Corn and Tomato Basil Soup

Warm up with the fresh flavors of this creamy tomato basil soup recipe. It's full of late summer bounty with fresh basil, sweet corn, and juicy tomatoes.
Course Soup
Cuisine American
Cook Time 1 hour
Total Time 1 hour
Servings 12
Author Lisa B.


  • 3 tablespoons olive oil
  • 1 large Spanish onion peeled and diced
  • 5 carrots peeled and diced
  • 2 celery ribs diced
  • 4 cloves garlic minced
  • 1 28 oz. can whole tomatoes
  • 8 cups vegetable or chicken stock
  • 3 cups tomato juice
  • 1 6 oz. can tomato paste
  • ¼ cup vermouth or white wine optional
  • 2 teaspoon sugar
  • 1 bunch chopped fresh basil leaves
  • 1 tablespoon balsamic vinegar
  • Cayenne pepper to taste
  • 2 ½ cups fresh or frozen corn kernels
  • cup heavy cream
  • Salt and freshly ground pepper to taste


  • Heat oil in a large stockpot over medium high heat. Add onion, carrots, celery, and garlic. Reduce heat to medium and sauté for ten minutes or until vegetables become tender.
  • Add tomatoes and sauté for five minutes.
  • Add the chicken or vegetable stock, tomato juice, tomato paste and white wine or vermouth. Bring to a boil. Cover, reduce heat to a simmer, and cook for 30 minutes.
  • Stir in sugar, basil leaves, vinegar, and cayenne pepper. Puree the soup using an immersion blender or allow the soup to cool slightly and then process in small batches in a blender until smooth.
  • Return the soup to the pot. Add the corn kernels and bring to a boil over medium high heat. Continue to cook for 5-7 minutes.
  • Remove pot from heat and stir in heavy cream. Season with salt and pepper.