Corn and Tomato Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 222
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 33
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 8
- Cholesterol
- 0
- Sodium
- 535
- Total: 25 min
- Active: 25 min
Ingredients
2 tablespoons extra-virgin olive oil
2 shallots, coarsely chopped
1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 1/4 cups (1 pound) frozen corn, thawed
3 cups low-sodium chicken broth
2 medium tomatoes, seeded and chopped into 1/2-inch pieces
1/4 cup fresh basil leaves, chopped
Directions
- In a 3-quart saucepan, heat the oil over medium-high heat. Add the shallots, salt and pepper. Cook, stirring occasionally, until soft, about 3 minutes. Place the cooked shallots, corn and chicken stock in a blender. Blend until smooth.
- Pour the corn mixture back into the saucepan. Bring the mixture to a simmer over medium heat. Cook for 5 minutes, stirring occasionally. Remove the pan from the heat and stir in the tomatoes and basil.
- Ladle the soup into bowls and serve.
Cook’s Note
To seed the tomatoes, cut them in half horizontally and using a small dessert spoon, scoop out the seeds and discard.