This soup is summer in a bowl, highlighting fresh, sweet corn and aromatic basil. Corn is often overlooked when thinking about healthy vegetables, but it is a surprisingly great source of antioxidants, as well as fiber and C and B vitamins. Try to choose corn that is organic and has not been genetically modified for optimal health benefits.
The tomatoes in this soup offer plenty of lycopene, which is shown to reduce the risk of breast cancer.
Enjoy this healthy, satisfying soup!
Corn, Tomato and Basil Soup
1 cup finely chopped onion
2 tablespoons extra-virgin olive oil
3-4 cloves garlic, minced
28 ounces canned, crushed tomatoes, preferably organic
1 cup water
3 cups fresh corn kernels cut from the cob
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 sauté 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.
Recipe credit: Dr. Weil