CHUNKY TOMATO AND GRILLED CORN BISQUE

CHUNKY TOMATO AND GRILLED CORN BISQUE image

Yield 11 cups

Number Of Ingredients 14

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4 Tbsp butter, divided
2 Tbsp olive oil
2 large shallots, chopped
2 garlic cloves, pressed
1 6-oz can tomato paste
1 28 oz can peeled whole tomatoes, undrained and chopped
2Tbsp sugar
1 Tbsp basil leaves
2 14-oz cans chicken broth
1/2 tsp salt
1/4 tsp pepper
1 C whipping cream, divided
3 oz blue cheese, crumbled
3 ears fresh corn

Steps:

Melt 1 Tbsp butter with oil in a Dutch oven over medium heat; add shallots, and saute 3 to 5 minutes or until shallots are tender. Stir in garlic and tomato paste, and saute 1 minute. Add tomatoes, sugar and basil; saute 3 minutes. Add chicken broth, salt, and pepper; cover and bring to a boil. Reduce heat to low; uncover and simmer, stirring often, 30 minutes. Stir in 3/4 C whipping cream, and simmer, stirring often, 15 minutes. Meanwhile, combine crumbled blue cheese and remaining 3 Tbsp butter in a small microwave-safe bowl. Microwave on HIGH 25 seconds or until cheese melts. Whisk until well blended. Brush mixture evenly onto corn. Coat a cold cooking grate with cooking spray, and place on grill over medium-high heat. Arrange corn on cooking grate and grill 12 minutes, turning every 3 minutes or until done. Let stand 5 minutes. Hold each grilled cob upright on a cutting board, and carefully cut downward, cutting kernels from cob. Discard cobs. Stir kernels into soup. Ladle soup into bowls, and drizzle evenly with remaining 1/4 C cream.