Great Meals for a Change

A fun way to taste, talk and learn about sustainable food

Corn, Tomato and Zucchini Soup with Basil Vegan Gluten Free

Prep Time: about 30 minutesMakes: 8 servings

Summer's bounty cooked up in a simply delicious soup


  • 8 cups chicken or vegetable stock
  • 8 ears of fresh corn
  • 4 tbsp butter or olive oil
  • 2 medium onions, minced
  • 4 cups tomatoes, cored, peeled, seeded, and chopped
  • 4 small or 2 medium zucchini (about ½ lb), diced
  • 2 tbsp garlic, minced
  • Salt and freshly ground pepper
  • 1 cup fresh basil leaves, minced
  • 2 tsp balsamic or other flavourful vinegar


  • Heat the stock in a large, deep saucepan. Strip the kernels from the corn and add the cobs to the stock (break them in half if necessary to fit them into the pot); let them simmer there while you prepare the other vegetables.
  • Place the butter or oil in a large, deep saucepan or casserole and turn the heat to medium. A minute later, add the onion and cook, stirring, for about 5 minutes until it begins to soften. Add the corn kernels, tomatoes, zucchini, garlic, salt and pepper and cook, stirring occasionally, for about 10 minutes.
  • Remove the corn cobs from the stock and add the stock to the vegetables. Cook until the zucchini is tender but not mushy, about 5 minutes. Add the vinegar and most of the basil. Taste and adjust seasoning as necessary.
  • Garnishing with the remaining basil and serve.
Taken from: "How to Cook Everything," by Mark Bittman