Corn and Tomato Soup

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.3 cup basil leaves fresh chopped
• 1 pound regular corn frozen thawed
• 1 teaspoons kosher salt 
• 3 cups chicken broth low-sodium
• 2 tablespoons olive oil extra-virgin
• 2  shallots coarsely chopped
• 2 medium tomatoes seeded chopped

Equipment

• bowl
• frying pan
• sauce pan
• ladle
• blender

Directions

1. In a 3-quart saucepan, heat the oil over medium-high heat.
2. Add the shallots, salt and pepper. Cook, stirring occasionally, until soft, about 3 minutes.
3. Place the cooked shallots, corn and chicken stock in a blender. Blend until smooth.
4. Pour the corn mixture back into the saucepan. Bring the mixture to a simmer over medium heat. Cook for 5 minutes, stirring occasionally.
5. Remove the pan from the heat and stir in the tomatoes and basil.
6. Ladle the soup into bowls and serve.