Chicago-Style Tomato Corn Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A hearty, tomato-based soup with sweet corn and aromatic vegetables, ideal for chilly days. This american-inspired soups ready in about 50 minutes pairs tablespoons olive oil, large, diced onion, medium, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tablespoons olive oil
• 1 large, diced onion
• 2 medium, diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 4 cups vegetable broth
• 2 cups diced tomatoes
• 1 cup corn kernels
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 large diced onion, 2 medium diced carrots, and 2 diced celery stalks. Sauté for 8 minutes until vegetables are softened and onions are translucent.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Add 4 cups vegetable broth, 2 cups diced tomatoes, 1 cup corn kernels, 1 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a gentle boil.
3. Step 3: Reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let cool slightly before serving.