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Tomato, Basil, and Corn Soup

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Tomato, Basil, and Corn Soup

Tomato, Basil, and Corn Soup

Jessica Braider
You can enjoy the fresh tastes of summer all year long with sweet and juicy canned or fresh tomatoes and crunchy and delicate frozen or fresh corn. You do need to add fresh basil to complete the flavor trio, but because it can be grown indoors it’s still doable. We've melded the flavors of Italy and Mexico by adding a hint of cumin and lime.
Cook Time 25 mins
Total Time 25 mins
Servings 4 servings

Ingredients
  

  • 4 tsp. extra virgin olive oil
  • 1/2 yellow onion finely diced
  • 3 cloves garlic minced, about 1 1/2 tsp.
  • 1/4 tsp. ground cumin
  • 28 oz. crushed tomatoes or use 10 to 12 fresh tomatoes, finely diced
  • 2 cups reduced-sodium chicken or vegetable broth or use any variety
  • 2 cups corn kernels frozen or fresh
  • 1 cup fresh basil chopped
  • 1 tsp. honey optional
  • 1/2 lime cut into wedges

Instructions
 

  • In a medium stockpot, heat 1 Tbsp. oil over medium heat. Add the onions and sauté them until they are translucent, 3 – 4 minutes.
  • Add the garlic and cumin and stir constantly for about 30 seconds, until fragrant.
  • Add the tomatoes and broth, bring it to a simmer, and continue cooking, stirring occasionally, for 5 minutes, partially covered (reduce heat if necessary to keep it at a simmer). At this point you may want to puree the soup with an immersion blender or in a standing blender for a smoother texture.
  • Stir in the corn and cook the soup for about 5 minutes until the corn is tender.
  • Stir in the basil, honey (optional), and remaining oil (use your highest quality olive oil for drizzling in the soup).
  • Serve it with lime wedges and season it with salt and black pepper to taste at the table. The soup can be enjoyed warm or cold for up to 3 days.

Slow Cooker Directions

  • Combine all ingredients except the lime juice in the slow cooker and cook on low for 6-10 hours or on high for 3-4 hours. Puree before serving, if desired. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Instant Pot Directions

  • Set the instant pot to SAUTÉ mode, add the oil and onions and sauté them until they are translucent, 3 - 4 minutes. Add the garlic and cumin and stir constantly for about 30 seconds, until fragrant. Hit CANCEL, then add all remaining ingredients except the lime and pressure cook on SOUP mode. (If your pot does not have a SOUP mode, set to manual mode HIGH for 30 minutes.) Natural Pressure Release. (Click here for Instant Pot tips and a list of Scramble recipes that have IP conversions.)

Notes

Do Ahead or Delegate: Dice the onion, peel the garlic, defrost the corn, slice the lime, or fully prepare and refrigerate the soup.
Scramble Flavor Booster: Double the cumin and add a pinch of cayenne pepper.
Tip: While immersion blenders are often associated with soup, they’re also a wonderful tool for preparing dressings, sauces and small smoothies and milkshakes. Many immersion blenders come with an oversized cup that you can put ingredients into to blend. If yours does not, you can use a deep cup or bowl.
Nutritional Information Per Serving (% based upon daily values): Calories 181, Total Fat: 3g, 4.5%; Saturated Fat: 1g, 2%; Cholesterol: 0mg, 0%; Sodium: 279mg, 12.5%; Total Carbohydrate: 31g, 10.5%; Dietary Fiber: 5g, 20%; Sugar: 13g; Protein: 8g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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