Corn and Tomato Bisque

4 Tbsp. butter, divided
2 Tbsp olive oil
2 large shallots, chopped
2 loves garlic, minced
1 (6 oz.) can tomato paste
2 (15 oz.) cans tomatoes, undrained
2 Tbsp. sugar
1 Tbsp. dried basil
4 c. chicken broth (Or Edward&Sons Vegan imitation)
1/2 tsp. salt
1/4 tsp. freshly cracked black pepper
3/4 c. heavy whipping cream
3 oz. bleu cheese
1 can corn, drained
1 can white beans, drained

Melt 1 Tbsp butter with olive oil in a large pot over medium heat. Add the shallots and saute 3 minutes until shallots are tender. Stir in garlic and tomato paste and saute 1 minute. Add tomatoes, sugar, and basil; saute 3 minutes.

Add the chicken broth, salt, and pepper. Bring to a boil. Reduce heat to low and simmer, stirring often, for 30 minutes. Stir in whipping cream, and simmer, stirring often, for 15 minutes.

Meanwhile, combine bleu cheese and remaining 3 Tbsp butter in a bowl. microwave on high 25 seconds or until cheese melts. Whisk until well combined. Toss with corn. Pour onto a wax lined baking sheet and broil for a few seconds until starting to crisp a bit but not turn black.

When the corn is done add it and the beans to the soup. Simmer until heated through.