Categories: Soup- Stew- Chowder- Chili

Ingredients

• 3 Tbsp. olive oil
• 1 large Spanish onion, peeled and diced
• 5 carrots, peeled and diced
• 2 celery ribs, diced
• 4 cloves garlic, minced
• 1 (28 oz.) can whole tomatoes
• 8 cups vegetable or chicken stock
• 3 cups tomato juice
• 1 (6 oz.) can tomato paste
• 1/4 cup vermouth or white wine optional
• 2 tsp. sugar
• 1 bunch chopped fresh basil leaves
• 1 Tbsp. balsamic vinegar
• Cayenne pepper, to taste
• 2 12 cups fresh or frozen corn kernels
• 1/3 cup heavy cream
• Salt and freshly ground pepper, to taste

Directions

1. Heat oil in a large stockpot over medium high heat. Add onion, carrots, celery, and garlic. Reduce heat to medium and saute for ten minutes or until vegetables become tender.

2. Add tomatoes and saute for 5 minutes.

3. Add the chicken or vegetable stock, tomato juice, tomato paste and white wine or vermouth. Bring to a boil. Cover, reduce heat to simmer, and cook for 30 minutes.

4. Stir in sugar, basil leaves, vinegar, and cayenne pepper. Puree the soup using an immersion blender or allow to cool slightly and then process in small batches in a blender until smooth.

5. Return the soup to the pot. Add the corn kernels and bring to a boil over medium high heat. Continue to cook for 5-to 7 minutes.

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

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