Tomato Corn Soup

This is a taste-of-summer soup to make in winter. You only need to pick up some fresh basil.

If you've frozen or canned garden corn and/or tomatoes, this will be a special treat. But even with store-bought canned tomatoes and frozen corn, it's delicious. And best of all, SUPER easy.

¼ c. minced onion (to your taste)

1 clove garlic, minced

1 Tbsp. olive oil

28 oz. can crushed or diced tomatoes

1 c. water

3 c. fresh or frozen corn kernels

1 c. snipped fresh basil

Salt and pepper

Saute the onion and garlic in olive oil a few minutes, until soft and aromatic.Pour in tomatoes, simmer for 5-8 minutes, until liquid has been reduced.

Add water and corn, and continue cooking another 5 minutes until warmed through (if frozen corn is unthawed, it might take 1-2 minutes longer). Stir in basil and season with salt and pepper.

Recipe created or adapted by Liz Talley, Urban Graze

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