tomato basil soup with butter corn

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For the tomato basil soup:

  • 2 Tbsp extra virgin olive oil
  • 1 medium onion [180g], sliced
  • Salt
  • 28 oz [800g] can whole tomatoes with their juices (see note above recipe to use fresh)
  • 1 quart [940g] vegetable stock
  • 3 medium garlic cloves, crushed through a press [10 g]
  • ½ tsp [1.5g] freshly ground black pepper
  • ½ cup [120g] heavy cream
  • Leaves from 1 medium bunch basil [40g leaves] (see note above recipe to use dried)

For the butter corn topping:

  • 4 Tbsp [55g] butter
  • 1 cup [50 g] thinly sliced green onion
  • 1½ cup [210g] corn kernels
  • Salt
  • More basil, for topping (optional)


  1. Place a stock pot or dutch oven over medium heat and let it heat for a few minutes. Once hot, add the olive oil, onion, and a pinch of salt. Cook stirring occasionally until the onions soften a little (about 5 minutes).
  2. Add the tomatoes, vegetable stock, garlic, and pepper, and bring to a simmer over medium-high heat. Reduce the heat to medium or medium-low to maintain a simmer. Simmer uncovered for about 5 minutes, just until the flavors meld a bit.
  3. Add the cream and basil, then blend with a high-power or immersion blender until completely smooth. If you use a blender, learn to do it properly so the top doesn’t pop off
  4. Make the butter corn topping: place the butter in a skillet over medium heat. Add the green onion and cook for about 1 minute, just until they soften a little. Once the butter melts, add the corn and a pinch of salt and continue cooking until everything is warmed through and slightly more golden, about 2 more minutes.
  5. Serve each bowl with a little spoonful of butter corn and a few basil leaves (if using).