1In a saucepan, heat the oil over medium-high heat.
2Add the shallots, salt and pepper. Cook, stirring occasionally, until soft.
3Meanwhile fried the tomatoes in the saucepan on the olive oil over medium-high heat for 2-3mins.
4Place the cooked shallots, corn, tomatoes and veg stock in a blender. Blend until smooth.
5Pour the corn mixture back into the saucepan. Bring the mixture to a simmer over medium heat. Cook for 5 minutes, stirring occasionally.
6Remove the pan from the heat and the tomatoes and basil into the blended corn soup.
7Croutons and corn can be use as a toppings.