Corn and Tomato Soup

Name: Corn and Tomato Soup
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
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

Getting reviews...

Level: Easy

Total: 25 min
Active: 25 min

Yield: 4 servings

Level: Easy

Total: 25 min
Active: 25 min

Yield: 4 servings

Ingredients

Deselect All

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.