2 tablespoons olive oil
2 tablespoons unsalted butter
1 large onion, cut into ¼-inch diced
3 tablespoons flour
5 cups vegetable broth
2 russet potatoes, cut into ¼-inch dice
4 cups fresh corn kernels
½ cup diced (¼ inch) red bell pepper
½ cup diced (¼ inch) green bell pepper
Salt, to taste
¼ teaspoon freshly ground black pepper
1 cup half-and-half
2 ripe plum tomatoes, seeded and cut into ¼-inch dice, for garnish
½ cup thinly slivered fresh basil leaves, for garnish
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.
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.
Add the corn, red and green bell peppers, salt, pepper, and half-and-half; cook over low heat for 8 minutes, stirring occasionally.
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.
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