Tuesday, July 23, 2013

Corn and Tomato Soup

Since I usually have frozen corn on hand, and lots of fresh basil from the garden, I thought this would be a good soup recipe to have on file.  Next time I make this I'm going to try the frozen Roasted Corn from Trader Joe's for a little kick

Corn and Tomato Soup
Adapted from Giada De Laurentis recipe

2            tablespoons extra-virgin olive oil
2            shallots, coarsely chopped
1            teaspoon kosher salt
1/2         teaspoon freshly ground black pepper
3 -1/4 c. frozen corn, thawed  (1 pound)
3            cups vegetable stock
2            medium tomatoes, seeded and chopped into 1/2 pieces
1/4         cup fresh basil leaves, chopped

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 vegetable 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.

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