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1
In a soup kettle, melt butter over medium heat and add olive oil. When fats are hot but not smoking, add onion, celery, carrot, shallot, pepper, garlic, and bay leaves, reduce heat to medium-low, and saute, stirring, until vegetables are tender; if vegetables stick, add additional olive oil.
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2
While vegetables are cooking, core and halve tomatoes crosswise.
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3
Squeeze tomato halves gently over a bowl to remove most of seeds. They don't all have to be removed. Discard seeds.
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4
Chop tomatoes roughly, then add to vegetables in kettle. Cook down slightly until tomatoes begin to release their juices, then add filtered water, peppercorns in teaball, and salt.
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5
Adjust flame to medium, bring just to a boil, reduce flame again and simmer, uncovered, stirring occasionally, 45 - 50 minutes until tomatoes have broken down and vegetables are soupy. Taste and adjust seasoning, adding more salt or water as necessary. Remove teaball, garlic clove, and bay leaves. Soup can be prepared up to this point in advance, then reheated. You may puree it at this point if desired, though I prefer it chunky.
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6
Just before serving, reheat soup, add corn kernels, cover for 2-3 minutes until just cooked through and still sweet, then serve in individual bowls. Garnish each serving with a teaspoon or two or goat's milk yogurt and minced scallion or chive, and serve immediately.
