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.