Buttermilk Corn Soup with Charred Tomatoes | CookOS

Buttermilk Corn Soup with Charred Tomatoes

Name: Buttermilk Corn Soup with Charred Tomatoes
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 cups frozen corn, thawed, plus ¼ cup reserved; 2 garlic cloves, peeled and minced; ½ cup diced yellow onion; 2 chicken or vegetable bouillon cubes; 2 cups low-fat buttermilk; 1 cup tri-colored cherry tomatoes, halved; 1 tbsp olive oil; 1 tbsp chopped fresh basil

This buttermilk corn soup is a silky, blended comfort dish elevated by charred cherry tomatoes and fresh basil. It captures summer flavor year-round with minimal ingredients and slow-cooked depth.

🌍American 🥗Vegetarian 🏷️Buttermilk 🏷️Corn 🏷️Soup 🏷️Charred tomatoes

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🏷️Slow cook

Buttermilk Corn Soup with Charred Tomatoes

Total

1h 45m

Servings

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From Recette Magazine

Ingredients

3 cups frozen corn, thawed, plus ¼ cup reserved
2 garlic cloves, peeled and minced
½ cup diced yellow onion
2 chicken or vegetable bouillon cubes
2 cups low-fat buttermilk
1 cup tri-colored cherry tomatoes, halved
1 tbsp olive oil
1 tbsp chopped fresh basil

8 Ingredients

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Instructions

1
Divide corn, garlic, onion, bouillon, and buttermilk between 2 Suvie pans. Insert pans into your Suvie, input settings, and cook now or schedule. Suvie Cook Settings: Bottom Zone: Slow Cook High for 1 hour
2
After the cook, remove the pans from your Suvie. Transfer the contents of both Suvie pans to a bowl of a food processor or blender and blend until smooth. Season to taste with salt and pepper.
3
Wipe one of your Suvie pans clean with a towel. Place tomatoes and reserved ¼ cup of corn in the pan and drizzle with olive oil. Insert the pan into your Suvie and broil for 10 minutes or until the tomatoes and corn are lightly charred. Remove the pan from your Suvie and season vegetables with salt and pepper.
4
Divide soup between 4 bowls and top with charred corn and tomatoes. Garnish with basil before serving.

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Tips & Notes

Pro tips

Reserve ¼ cup of corn kernels before blending—stir them back in at the end for textural contrast and visual appeal.
Slow-cook the garlic, onion, and corn base 15–20 minutes before adding buttermilk to fully develop sweet, caramelized flavors.
Blend in batches if needed and strain through a fine sieve for extra-silky texture, or blend entirely for a chunkier, rustic consistency.
Char tomatoes right before serving so they stay warm and juicy—they soften quickly and can become mushy if held too long.

Substitutions

low-fat buttermilk → whole milk mixed with lemon juice (slightly less tangy)
cherry tomatoes → halved plum tomatoes or heirloom tomatoes (adjust broil time by 1–2 minutes)
fresh basil → fresh chives or tarragon (different herbaceous note)

Storage & make-ahead

Store the blended soup in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop and char fresh tomatoes before serving.

Equipment

blender or immersion blender · broiler pan or baking sheet

Common Questions

Can I use fresh corn instead of frozen?

Yes. Use fresh corn kernels (about 6 ears) cut from the cob, and simmer 10–15 minutes longer to fully tenderize before blending.

What can I substitute for buttermilk?

Mix 2 cups regular milk with 2 tablespoons lemon juice or vinegar and let sit 5 minutes, or use Greek yogurt thinned with milk for a tangier flavor.

How do I get the tomatoes nicely charred?

Place halved tomatoes on a broiler pan, drizzle with olive oil, and broil 4–5 inches from the heat for 3–4 minutes until the edges blacken and juices release.

Can I make this soup ahead?

Yes. Blend and cool the soup completely, refrigerate up to 3 days, and reheat gently on the stovetop. Char the tomatoes fresh just before serving for best texture.

Is this soup freezer-friendly?

The blended soup freezes well for up to 2 months in airtight containers. Thaw overnight in the refrigerator and reheat slowly on low heat, stirring to recombine.