Corn Soup

Serves 8 to 10

• 2 tablespoons olive oil
• 1 large sweet onion, chopped
• 1 red bell pepper, chopped
• 5 (11 ounce) or 4 (15 ounce) cans corn kernels including liquid
• 4 cups vegetable broth, plus more if desired
• 1/2 teaspoon ground rosemary
• 1/2 teaspoon dried thyme
• 2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 1/16 to 1/8 teaspoon cayenne
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon granulated garlic
• Chopped fresh basil (optional garnish)

Preheat a 6-quart heavy saucepan on medium about 2 minutes. Add olive oil. When oil is shimmering add onion and sauté 2 minutes. Add bell pepper and sauté 3 minutes, until pepper is softened and onion is translucent.

Drain into the saucepan the liquid from 1 can corn; reserve kernels.

To purée using an immersion blender: Add all the vegetable broth and all corn including liquid (except reserved kernels). Purée using immersion blender until smooth. Add remaining kernels. To purée using a countertop blender: Transfer the contents of the saucepan into the blender. Add 2 cans corn including liquid, and enough vegetable broth for blender run easily. Process until smooth, then transfer purée to saucepan. Add remaining corn (except reserved kernels) to blender plus more broth. Process until smooth and transfer purée to saucepan. Add any remaining broth plus reserved kernels to saucepan.

Soup will be thick and creamy. Add more broth if consistency is too thick. Mix in rosemary, thyme, salt black pepper, cayenne, cumin, coriander and garlic. Heat, stirring occasionally until simmering.

Serve immediately or keep on a low simmer until ready to serve. Garnish bowls with chopped basil.