Light Tomato Corn Basil Soup...

Again I want to give credit for inspiration, since this soup started from a recipe in this book, and was modified to lighten it up just a smidge… if you love soup I recommend getting this book, you will love it!!

Ok… now on to my version of the soup!!

Ingredients:
  1 large Yellow Onion, chopped roughly
  10 average-sized Baby Carrots, chopped roughly
  1 rib Celery, chopped roughly
  2 cloves Garlic, chopped roughly
  4 large tomatoes, chopped roughly
  1 1/2 cups Tomato Juice
  3 oz Tomato Paste
  1 tsp Sugar
  1/2 Tbl Balsamic Vinegar
  1 cup of chopped fresh Basil
  1 1/2 cups fresh or frozen Corn Kernels
  4 cups Vegetable Broth
     (I use 4 tsp Better Than Bouillon Vegetable + 4 cups water)
  Spray Olive Oil

In a Soup Pot sprayed with Olive Oil place Onions, Carrots, Celery, and Garlic & sauté for 8-10 minutes (until onions are translucent).

Add Tomatoes and continue to "sauté" for another 5 minutes (it will begin to form a liquid).

Add Vegetable Broth, Tomato Juice & Tomato Paste.  Bring to a boil then reduce temp to a simmer, cover and simmer for about half an hour - long enough to ensure the carrots are nice and tender.

Stir in the Sugar, Basil, and Balsamic.  Now it's time to blend the soup… you can use a regular blender and work in small batches, or us an immersion blender right in the pot (this is what I recommend).

Once blended stir in the Corn, and season (salt & pepper) to taste.

Serve hot with some nice slices of bread (yes, its the stuff I blogged about yesterday)… this time it was dinner… Yum!!