Corn and Tomato Soup (Low Calorie)

By karen1

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 shallots, coarsely chopped
• 1 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 1/4 cups (1 pound) frozen corn, thawed
• 3 cups low-sodium chicken broth
• 2 medium tomatoes, seeded and chopped into 1/2-inch pieces
• 1/4 cup fresh basil leaves, chopped

Preparation

Step 1

Directions

In a 3-quart saucepan, heat the oil over medium-high heat. Add the shallots, salt and pepper. Cook, stirring occasionally, until soft, about 3 minutes. Place the cooked shallots, corn and chicken stock in a blender. Blend until smooth.

Pour the corn mixture back into the saucepan. Bring the mixture to a simmer over medium heat. Cook for 5 minutes, stirring occasionally. Remove the pan from the heat and stir in the tomatoes and basil.

Ladle the soup into bowls and serve.

Cook Notes: To seed the tomatoes, cut them in half horizontally and using a small dessert spoon, scoop out the seeds and discard.