Ingredients1 h 55 m servings 159 cals
- Cut kernels from corn cobs and set aside. Cut cobs in half and place in a pot with water and a pinch of salt; bring to a boil, reduce heat to medium-low, and simmer until corn broth flavors blend, about 90 minutes. Strain broth and pour back into pot; discard corn cobs.
- Stir tomatoes, corn kernels, and butter into corn broth; bring to a boil and cook until reduced and flavors blend, about 5 minutes. Season with salt and black pepper.
- Stir basil into soup, ladle into bowls, and garnish with Parmesan cheese.
Per Serving: 159 calories; 6.7 g fat; 20.1 g carbohydrates; 8.1 g protein; 16 mg cholesterol; 245 mg sodium. Full nutrition
ReviewsRead all reviews 5
SOOOOO good! This has the perfect name bc it has all the freshest flavors of summer! I never would have thought to simmer cobs to make a broth, but it works well! I added about 1.5tsp of salt to...
Perfect receipe when your craving soup in the summer. Light, right amount of sweetness, delish. Lends itself easily to variations and additions as desired.
Excellent base recipe but I did modify it based on what I had on hand. I added peas, onions and red peppers. Also added shrimp at the end for some protein. I'll make it again.