Corn Soup with Basil Oil

Photography by: Chris Court
A key component of extra virgin olive oil, phenolic compounds are powerful anti-inflammatories.


1 tablespoon oil
1 diced red onion
2 diced red bell peppers
3 minced garlic cloves
3 cups frozen corn
4 cups low-sodium vegetable stock
2 tablespoons fresh dill
1∕8 teaspoon cayenne
¼ cup extra virgin olive oil
1 cup fresh basil in a food processor

Nutrition Facts

Per serving: 335 calories, 18 g fat (2.5 g saturated fat), 0 mg cholesterol, 10 g protein, 38 g carbohydrates, 6.5 g fiber, 131 mg sodium


Heat 1 tablespoon oil in a large saucepan over medium heat. Add 1 diced red onion, 2 diced red bell peppers and 3 minced garlic cloves; cook 4 minutes. Add 3 cups frozen corn; cook 3 minutes. Add 4 cups low-sodium vegetable stock, 2 tablespoons fresh dill, 1∕8 teaspoon cayenne, salt and pepper to taste; simmer 10 minutes. Purée 2 cups soup and return to pot. Pulse together ¼ cup extra virgin olive oil and 1 cup fresh basil in a food processor. Garnish: basil oil