Tomato, Corn, and Basil Soup

Ingredients:

1 cup finely chopped onion
2 Tbsp extra-virgin olive oil
3-4 cloves garlic, minced
28 oz canned, crushed tomatoes, preferably organic
1 cup purified water
3 cups fresh corn kernels cut from the cob, or
1 lb frozen sweet corn, preferably organic
Salt and freshly ground black pepper to taste
1 cup finely chopped fresh basil

Recipe for Tomato, Corn, and Basil Soup.

Sauté the onions 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 with salt and pepper. Stir in the basil, mix well, remove from heat, and serve immediately.

Enjoy the Taste of Tomato, Corn, and Basil Soup!