Corn and Tomato Basil Soup
from the October/November 2016 issue of Eat Drink Mississippi
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3 tablespoons olive oil
1 large Spanish onion, peeled and diced
5 carrots, peeled and diced
2 celery ribs, diced
4 cloves garlic, minced
1 (28-ounce) can whole tomatoes
8 cups vegetable or chicken stock
3 cups tomato juice
1 (6-ounce) can tomato paste
1/4 cup vermouth or white wine, optional
2 teaspoons sugar
1 bunch freshly chopped basil leaves
1 tablespoon balsamic vinegar
Cayenne pepper, to taste
2-1/2 cups fresh or frozen corn kernels
1/3 cup heavy cream
Salt and ground pepper, to taste
Heat olive oil in a large stock pot over medium high heat. Add onion, carrots, celery, and garlic. Reduce heat to medium and saute for ten minutes or until vegetables become tender.
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Add tomatoes and saute for five minutes.
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Add the chicken or vegetable stock, tomato juice, tomato paste, and white wine or vermouth. Bring to a boil. Cover, reduce heat to a simmer, and cook for 30 minutes.
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Stir in sugar, basil leaves, vinegar, and cayenne pepper. Puree the soup using an immersion blender or allow the soup to cool slightly, then process in small batches in a traditional blender until smooth.
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Return the soup to the pot. Add the corn kernels and bring to a boil over medium high heat. Continue to cook for 5-7 minutes.
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Remove pot from heat and stir in heavy cream. Season with salt and pepper.
