Tomato, Corn, And Basil Soup

• 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

1. 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.
2. 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.

onion, olive oil, garlic, ground canned tomatoes, water, fresh corn kernels, salt, fresh basil

Taken from www.food.com/recipe/tomato-corn-and-basil-soup-500843 (may not work)