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Ingredients

4 ears fresh corn 4 cups water, or more as needed salt and ground black pepper to taste 6 vine-ripened tomatoes, diced 1 tablespoon butter ½ cup torn fresh basil 2 ounces grated Parmesan cheese

Nutrition Info

158.7 calories carbohydrate: 20.1 g cholesterol: 16.1 mg fat: 6.7 g fiber: 3.8 g protein: 8.1 g saturatedFat: 3.6 g servingSize: - sodium: 244.8 mg sugar: 6.3 g transFat: : - unsaturatedFat: : -

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.

5 servings

A favorite with my family and friends. Basically, four ingredients - this soup just tastes like summer.