Corn, Tomato & Summer Squash Soup

This soup tastes like a farmers market in a bowl. Fresh corn, ripe tomatoes, zucchini, and Anaheim chiles simmer in chicken broth with a generous handful of fresh basil stirred in at the end.

The broth stays light and clean, letting each vegetable shine on its own while the chile adds a gentle warmth that builds slowly in the background. No cream in the pot, no blending, no fuss.

A dollop of sour cream and a scatter of cilantro at the table let everyone finish their bowl the way they like it. Forty minutes from cutting board to table.

Kitchen Tips

• Add the zucchini in the last 5 minutes so it keeps a little bite. Overcooked zucchini turns mushy and waterlogged in soup.
• Use fresh basil and add it right at the end. Heat wilts basil fast, and you want the fragrance bright and green, not cooked out.
• Fresh corn off the cob makes a real difference here. The kernels burst with sweetness that frozen just can’t replicate.
• This soup is even better the next day, though you may want to add a splash of broth when reheating since the vegetables soak up liquid as they sit.