Tomato-Corn Cream Soup with Basil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A smooth, creamy soup where ripe tomatoes and sweet corn are cooked together in a light broth, finished with fresh basil for a comforting, balanced flavor. This italian-inspired soups ready in about 40 minutes pairs tomato puree, fresh corn kernels, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, 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.

★ 4.3 (12 ratings) Prep: 15 min Cook: 25 min Serves 4 Italian cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
  2. Step 2: Add 1 finely diced small onion and cook for 5 minutes until softened and translucent, stirring occasionally.
  3. Step 3: Add 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn.
  4. Step 4: Stir in 1 cup tomato puree and 1 cup fresh corn kernels, then pour in 1 cup vegetable broth, and bring to a gentle simmer.
  5. Step 5: Cover and cook for 15 minutes, stirring occasionally, until vegetables are tender.
  6. Step 6: Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
  7. Step 7: Stir in 1/2 cup heavy cream and 1/4 cup chopped fresh basil, then season with sea salt and freshly ground black pepper to taste.
  8. Step 8: Simmer uncovered for 5 minutes until heated through and the sauce has thickened slightly, then serve hot.

Frequently asked questions

How long does Tomato-Corn Cream Soup with Basil take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tomato-Corn Cream Soup with Basil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tomato puree from drying out.

Can I substitute ingredients in Tomato-Corn Cream Soup with Basil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tomato-Corn Cream Soup with Basil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Tomato-Corn Cream Soup with Basil?

Italian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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