How To Cook Corn & Tomato Soup

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Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 shallots, coarsely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 1/4 cups frozen corn, thawed
  • 3 cups low-sodium chicken broth or 1 sachet Japanese Dashi
  • enoki mushrooms / shiitake mushrooms (optional)
  • 1/4 cup fresh basil leaves, chopped
Instructions
  1. In a saucepan, heat the oil over medium-high heat.
  2. Add the shallots, salt and pepper. Cook and stir it occasionally untill soft about 3 minutes. 

  3. Place the cooked shallots, corn and chicken broth in a blender. Blend it untill smooth. 
  4. Pour the corn mixture back into the saucepan. Bring it to a simmer over medium heat. Cook it for 5 minutes, stirring it occasionally. 

  5. Remove the saucepan from the heat. Stir in the tomatoes and basil. 

  6. Stir the tomatoes and basil occasionally untill thoroughly cooked. 

  7. Ladle the soup into serving bowls. 


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