Tomato Corn Soup with Basil and Chèvre

Tomato Corn Soup with Basil & Chèvre

This beautiful summer soup features tomatoes, leeks, corn, and basil. Make it silky smooth or slightly chunky – so easy – so good!


2 leeks, white part only, chopped
4 cups chicken stock
1 tablespoon extra virgin olive oil
2 cups corn, frozen or fresh
1 28-ounce can crushed Roma tomatoes with basil
(Or fresh tomatoes and basil, of course!)

2 ounces chèvre
2 tablespoons creme fraiche*
1 clove garlic, minced
1 teaspoon dijon mustard
Pinch of salt and white pepper



  1. Sauté leeks in olive oil at low heat for 10 minutes or until soft.
  2. Transfer leeks to a soup pot and add chicken stock, corn, and tomatoes.
  3. Simmer on low for 25 minutes.
  4. Use an immersion blender or traditional blender to create the level of creaminess you desire. If you want a completely smooth and velvety soup, pour through a sieve after running the blender.


  1. Whisk all ingredients together in a small bowl until well blended.
  2. Spoon a dollop onto each bowl of soup and serve!

* To make your own creme fraiche, simply mix 1 part sour cream with 2 parts heavy cream!

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