This is a light, yet flavourful soup, excellent for those late summer days when corn and tomatoes are at their peak. It makes a very tasty starter or can be used as a filling main course when accompanied by a salad, or cheese and crusty bread.


Shaker Summer Corn, Tomato & Celery Soup

  • Author: Helen Kain



  • 3 tbsp olive oil
  • 2 c chopped onion
  • 2 c chopped celery
  • 1 tbsp finely chopped garlic
  • 6 c diced plum tomatoes (44 ½ lb, stems, seeds and membranes removed)
  • 4 c chicken stock
  • 3 c fresh corn kernels, cut from the cob (56 ears of corn)
  • 1/2 tsp kosher salt
  • 1/8 tsp cayenne pepper
  • 2 tbsp chopped fresh basil for garnish


  1. In a large pot over medium heat, warm the olive oil and saute the onion and celeryuntil transparent and tender (about 8 minutes). Remove 2/3 c of mixture and set aside.
  2. Add garlic to the pot and stir 1 minute. Add the diced tomatoes and stock and bring mixture to a simmer. Cook until vegetables are tender (15-20 minutes). Let cool slightly.
  3. Using an immersion blender, puree the soup (or do it in batches using a food processer, blender or food mill).
  4. Return the reserved celery onion mixture and the corn. Season with salt and cayenne pepper. Bring to a simmer, then reduce heat and cook until corn is tender and flavours have melded (about 5 minutes). (The soup can be prepared up to this point one day in advance. Cool, cover and refrigerate; reheat over medium heat).
  5. Taste and adjust seasonings if necessary. Ladle soup into 6 bowls and garnish with chopped basil. Serve immediately.


  • The original recipe called for the addition of 1/2 c of heavy cream. We find the soup to be light and full of flavour without the cream, but by all means add it if you’re feeling like a bit of indulgence.