Corn and Tomato Basil Soup

 

from the October/November 2016 issue of Eat Drink Mississippi

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.  

Add tomatoes and saute for five minutes. 

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. 

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. 

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. 

Remove pot from heat and stir in heavy cream. Season with salt and pepper. 

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