Corn and Tomato Soup

1. 1

   In a 3-quart saucepan, heat the oil over medium-high heat.

2. 2

   Add the shallots, salt and pepper.

3. 3

   Cook, stirring occasionally, until soft, about 3 minutes.

4. 4

   Place the cooked shallots, corn and chicken stock in a blender.

5. 5

   Blend until smooth.

6. 6

   Pour the corn mixture back into the saucepan.

7. 7

   Bring the mixture to a simmer over medium heat.

8. 8

   Cook for 5 minutes, stirring occasionally.

9. 9

   Remove the pan from the heat and stir in the tomatoes and basil.

10. 10

    Ladle the soup into bowls and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.