This is a great soup for end of summer or the beginning of fall, when you can still get wonderful fresh corn and tomatoes. Frozen and canned substitutes still work amazingly well, and will more than suffice if you’re in a pinch in mid winter. Serve with slices of avocado and some crispy toasts, and you’ll be adding this meal to your regular rotation in no time.
1 c finely chopped onion
2 tbps extra-virgin olive oil
3-4 cloves garlic, minced
4-5 large tomatoes, skinned and chopped finely, OR 28 ounces canned, crushed tomatoes
1 c purified water
3 cups fresh corn kernels (cut from the cob), OR 1 pound frozen sweet corn
Salt and pepper to taste
1 c finely chopped fresh basil (use fresh – avoid dry if you can)
1) Sauté onions in the olive oil in a saucepan over medium-high heat until they begin to brown, then add garlic and sauté for a minute, stirring constantly.
2) Add tomatoes and cook, stirring occasionally, until they release their juice, then cover and continue cooking about 5 min.
3) Add water and corn and cook until the corn is soft (about 5 min), then season to taste with salt and pepper.
4) Stir in basil, combine well, remove from heat, and serve immediately.