Tomato, Corn, Basil Soup

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This is a delicious easy to make summer soup with tons of great flavor.

1 cup finely chopped onion
2 tablespoons extra-virgin olive oil
3-4 cloves garlic, minced
28 ounces canned, crushed tomatoes, preferably organic
1- 1 1/2 cups water
3 cups fresh corn kernels cut from the cob, or 3 cups frozen sweet corn, preferably organic
Salt and freshly ground black pepper to taste
1 cup finely chopped fresh basil (this has to be fresh--if it isn't available skip the soup until you have some)

1. Saute the onions in the 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.

2. Pour in the tomatoes and cook covered for abut 5 minutes.

3. 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.
 
Adapted from Dr. Weil.com
 
To cut the corn kernels off the cob, I purchased an excellent gadget last summer.  The OXO Corn Stripper looks a bit like a mouse. To use it, you simply drag it down the cob and it will strip the corn into an internal container. It may not be mind blowingly technical but it does the job.

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