Tomato, Corn, and Basil Soup
Ready In: 35 mins
Serves: 4
Ingredients
- 1 cup finely chopped onion
- 2 tablespoons olive oil
- 3 -4 garlic cloves, minced
- 28 ounces ground canned tomatoes, preferably organic
- 1 cup purified water
- 3 cups fresh corn kernels, cut from the cob preferably organic (or 1 pound frozen sweet corn)
- salt, pepper to taste
- 1 cup finely chopped fresh basil
Directions
- Saute the onion in the olive oil in a saucepan over medium-high heat until they just begin to brown.Add the garlic and saute for a minute, stirring constantly. Pour in the tomatoes and cook, stirring occasionally, until they give up their juice. Cover and continue cooking about 5 minutes more.
- Add the water and corn to the soup and cook until the corn is soft and the kernels lose their raw taste, about 5 minutes, . Season to taste, remove from heat, and stir in the basil. Serve immediately.
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