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Corn Soup

Corn Soup

Course Soups
Servings 4 people


  • 4 ear of corn kernels removed
  • 2 bell peppers any color, diced
  • 1 onion chopped
  • 2 garlic cloves chopped
  • 3 tbsp extra virgin olive oil or unsalted butter
  • sea salt & fresh ground black pepper
  • 2 cups vegetable stock or water
  • 2-3 fresh basil leaves thinly sliced


  • In a soup pot, gently heat 2 tbsp. extra virgin olive oil, butter, or combination
  • Add chopped onions, sprinkle with salt & sauté over medium-low heat until soft
  • Add chopped garlic & sauté for an additional minute until fragrant.
  • Set aside 1/2 cup diced bell peppers & 1 cup corn kernels
  • Add remaining peppers & corn to the pot, sprinkle with sea salt & pepper & 5-10 minutes
  • Add 2 cups stock, cover & simmer until vegetables are tender; approximately 25 minutes
  • While the soup is cooking, sauté the remaining bell peppers & corn kernels with a sprinkle of salt in 1 tablespoon extra virgin olive oil or butter, until soft
  • Use a stick blender & puree until smooth
  • Add the additional peppers & corn kernels
  • Taste for seasoning & add sea salt & pepper, if needed, garnish with sliced basil


Recipe created with love by Nancy Ferraris, Holistic Chef