Quick Creamy Sweet Corn & Heirloom Tomato Bisque

Born from French cream soups, bisque found a second home in American kitchens with peak-season produce. Here sweet corn and heirloom tomatoes melt into a quick, velvety bowl finished with cream, basil, and smoked paprika.

Serves 4 · 12 min prep · 28 min cook

Estimate for one serving

• 310 cal
• 7g protein
• 38g carbs
• 16g fat

Every recipe here is free to read.

Ingredients

• 3 cups fresh sweet corn kernels
• 1.5 lb heirloom tomatoes, roughly chopped
• 1 medium yellow onion, diced
• 3 garlic cloves, smashed
• 1 carrot, diced
• 1 celery stalk, diced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 3 cups vegetable broth
• 1/2 cup heavy cream
• 1/4 cup fresh basil leaves
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 slices crusty bread, toasted

Instructions

1. 1Melt the butter with the olive oil in a large Dutch oven or heavy soup pot over medium heat. Add the diced onion, carrot, and celery and cook, stirring occasionally, until the onion turns translucent and the vegetables soften, about 6 to 7 minutes.
2. 2Stir in the smashed garlic and smoked paprika; cook just 30 to 45 seconds until fragrant so the garlic does not brown.
3. 3Add the chopped heirloom tomatoes and corn kernels, season with salt and pepper, and cook 4 to 5 minutes until the tomatoes begin to break down and release their juices.
4. 4Pour in the vegetable broth, bring the mixture to a lively simmer, then reduce heat to medium-low and cook uncovered for 12 to 15 minutes so the flavors meld and the corn softens.
5. 5Remove the pot from heat. Using an immersion blender, puree the soup until mostly smooth but still flecked with corn bits for texture; alternatively work in batches in a countertop blender, venting the lid carefully.
6. 6Return the pureed soup to low heat and stir in the heavy cream. Warm through for 2 to 3 minutes without boiling so the cream stays silky.
7. 7Taste and adjust seasoning with more salt or pepper if needed. Tear the fresh basil leaves and stir most of them into the pot just before serving so they stay bright green.
8. 8Ladle into bowls, top with remaining basil, and serve alongside toasted crusty bread for dipping. The soup keeps well refrigerated for 3 days and reheats gently on the stovetop for easy work lunches.