Corn And Tomato Soup
Serves: 3
Isabella Feil
1 January 1970
Based on User reviews:
41
Spice
52
Sweetness
45
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1 tsps
Kosher Salt3.25 cups
Corn (1 pound frozen, thawed)3 cups
Chicken Broth (low-sodium)Directions:
1
In a 3-quart saucepan, heat the oil over medium-high heat
2
Add the shallots, salt and pepper
3
Cook, stirring occasionally, until soft, about 3 minutes
4
Place the cooked shallots, corn and chicken stock in a blender
5
Blend until smooth
6
Pour the corn mixture back into the saucepan
7
Bring the mixture to a simmer over medium heat
8
Cook for 5 minutes, stirring occasionally
9
Remove the pan from the heat and stir in the tomatoes and basil
10
Ladle the soup into bowls and serve