Monday, June 11, 2007

Tomato, Corn and Basil Soup

1 cup finely chopped onion

2 Tb olive oil

3-4 cloves garlic, minced

3 ½ cups chopped tomatoes, or 28 ounces canned ground tomatoes

1 cup water

3 cups corn kernels

1 cup chopped basil

Sauté the onions in olive oil in a saucepan over medium-high heat until they just begin to brown. Add the garlic and sauté for a minute, stirring constantly. Pour in the tomatoes and cook, stirring occasionally, until they give up their juice. Cover and continue to cook about 5 minutes more.

Add the water and corn to the soup and cook until the corn is soft, about 5 minutes. Season with salt and pepper. Stir in basil, mix well, remove from heat. Serves 4.

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