The combined flavors of fresh sweet corn, tomatoes and herbs are unbeatable in this simple, light soup.
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 11/2 cups chopped onions
- 2 pounds fresh tomatoes, peeled and coarsely chopped
- 11/2 tablespoons tomato paste
- 4 cups chicken stock
- 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
- 2 teaspoons chopped fresh dill
- 1/3 cup packed fresh basil, chopped
- 2 cups fresh corn kernels
- Salt and white pepper to taste
In a large saucepan, heat butter and olive oil, add onion and sauté until softened. Add tomatoes, tomato paste and chicken stock. Bring to a boil, reduce heat and simmer the mixture for 30 to 40 minutes or until vegetables are tender. In a blender, purée mixture in batches. Return to saucepan, add herbs and corn and cook 5 minutes longer. Add salt and white pepper to taste.
Serves 6 to 8
