In a soup pot, gently heat 2 tbsp. extra virgin olive oil, butter, or combination
Add chopped onions, sprinkle with salt & sauté over medium-low heat until soft
Add chopped garlic & sauté for an additional minute until fragrant.
Set aside 1/2 cup diced bell peppers & 1 cup corn kernels
Add remaining peppers & corn to the pot, sprinkle with sea salt & pepper & 5-10 minutes
Add 2 cups stock, cover & simmer until vegetables are tender; approximately 25 minutes
While the soup is cooking, sauté the remaining bell peppers & corn kernels with a sprinkle of salt in 1 tablespoon extra virgin olive oil or butter, until soft
Use a stick blender & puree until smooth
Add the additional peppers & corn kernels
Taste for seasoning & add sea salt & pepper, if needed, garnish with sliced basil
Notes
Recipe created with love by Nancy Ferraris, Holistic Chef