When adding the flour, it's important to do so delicately. It must be cooked to remove any raw taste. This thickens the soup nicely.

　　

Ingredients

Makes 4 to 5 servings

　　2 tablespoons olive oil

　　2 tablespoons unsalted butter

　　1 large onion, cut into 1/4-inch dice

　　3 tablespoons all-purpose flour

　　5 cupsFresh Vegetable Broth

　　2 russet potatoes, cut into 1/4-inch dice

　　4 cups fresh corn kernels

　　1/2 cup diced (1/4 inch) red bell pepper

　　1/2 cup diced (1/4 inch) green bell pepper

　　Salt, to taste

　　1/4 teaspoon freshly ground black pepper

　　1 cup half-and-half

　　2 ripe plum tomatoes, seeded and cut into 1/4-inch dice, for garnish

　　1/2 cup thinly slivered fresh basil leaves, for garnish

　　

Step 1

1. Place the oil and butter in a pot over low heat. Add the diced onion and wilt for about 10 minutes. Sprinkle the flour over the onion; cook, stirring, for an additional 3 to 5 minutes.

　　

Step 2

2. Add the broth and potatoes; bring to a boil. Reduce the heat to medium and cook, partially covered, for 10 minutes or until the potatoes are tender, stirring occasionally.

　　

Step 3

3. Add the corn, red and green bell peppers, salt, pepper, and half-and-half; cook over low heat for 8 minutes, stirring occasionally.

　　

Step 4

4. Ladle 2 cups of soup into each bowl. Before serving, place 1 tablespoon of diced tomatoes in the center of each and top generously with slivered basil. Serve immediately.

　　

Nutrition Per Serving

Per serving (based on 5): 562 calories

　　93g carbohydrates

　　15g protein

　　17g fat

　　30mg cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.