Chilled Corn Soup with Pareve Pesto

Chilled Corn Soup with Pareve Pesto
Pareve--serves 6

Ingredientsrsz 08 corn bisque with basil pesto copy

  • 2 onions, peeled and chopped
  • 1 clove garlic, minced
  • 1 Tbsp. + 2 tsp. olive oil
  • 6 ears of corn, kernels cut off the cobs and cobs reserved
  • 4 c. chicken broth
  • 3 c. water
  • ½ c. coconut or almond milk or pareve creamer
  • salt and pepper to taste
  • 1 c. fresh basil leaves, rinsed and dried


  1. Sauté the onions and garlic in a Dutch oven using 1 Tbsp. of the oil.
  2. Cook over medium low heat until the onion is softened. Stir frequently.
  3. Add the corncobs, 3-3/4 c. of the broth, and the water. Bring to a boil, reduce heat and simmer for 10 min.
  4. Add the corn kernels and simmer for another 15 min.
  5. Remove and discard the corn cobs.
  6. Stir in the milk substitute, salt, and pepper and simmer another 5 min.
  7. Purée in the food processor or with an immersion blender.
  8. Transfer the soup to a bowl. Chill at least 3 hrs.
  9. In a blender or food processor, purée the basil in two batches adding 1 tsp. of the olive oil and 2 Tbsp. of the reserved broth to each batch.

To serve: Pour soup into a bowl and top with a swirl of pesto. My swirl didn't work too well but yours may be more artistic.

Note: For a smoky taste, you can grill the corn before you cut it from the cobs.

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