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|Summer Tomato, Corn, and Basil Soup
1 c onion, finely chopped
2 TBSP extra virgin olive oil
4 cloves garlic, minced
28 oz can diced tomatoes
1 c water
3 c fresh corn kernels cut from the cob or 1 lb frozen sweet corn
salt and black pepper to taste
1 c fresh basil, finely chopped
Saute onions in olive oil in a saucepan over low heat until they just begin to brown.
Add garlic and saute for a minute, stirring constantly.
Pour in the tomatoes, bring to simmer, cover, and cook 5 min longer.
Add water and corn and simmer until corn is soft, about 5 min.
Season to taste with salt and pepper. Stir in basil and serve.
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