Tomato, Corn, and Basil Soup

From Dr. Weil
Normally, this is a soup for summer, when you can get wonderful
fresh corn and tomatoes. But the quality of the new frozen
supersweet corn, both yellow and white, is very good, and canned,
organic tomatoes (the Muir Glen brand especially) are very
flavorful and convenient. So as long as you can get fresh basil,
you can make this satisfying soup any time of year. It is very
easy to do.

1 cup finely chopped onion
2 Tbsp extra-virgin olive oil
3-4 cloves garlic, minced
28 oz canned, crushed tomatoes, preferably organic
1 cup purified water
3 cups fresh corn kernels cut from the cob, or
1 lb frozen sweet corn, preferably organic
Salt and freshly ground black pepper to taste
1 cup finely chopped fresh basil

1. Sauté the onions 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.

2. Pour in the tomatoes and cook, stirring occasionally, until they
give up their juice. Cover and continue cooking about 5 minutes more.

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.

Serves 4

Nutrients Per Serving:
191 Calories, 8g Fat, 1g Saturated Fat, 38% of calories from fat,
5g Protein, 31g Carbs, 0mg Cholesterol