Tomato Corn &
Basil Soup

INGREDIENTS

1 cup (250 g) onions, finely chopped
2 tbsp. (30 ml) extra virgin olive oil
4 cloves garlic, minced
2 lbs. (908 g) Ontario greenhouse tomatoes, diced
1 cup (250 ml) water or chicken stock
3 cups (750 g) fresh corn kernels
1 cup (250 g) fresh basil, chopped
Salt and pepper to taste

INSTRUCTIONS

• Sauté onions in olive oil in a saucepan over medium/high heat until lightly browned.
• Add the garlic and sauté for 1 minute, stirring constantly.
• Pour in the tomatoes and cook, stirring occasionally until they give up their juices.
• Cover and continue to cook for 5 more minutes.
• Add the water or chicken stock and corn to the mixture and cook until the corn is soft and the kernels lose their raw taste.
• Season with salt and pepper and add in the fresh basil.
• Mix well. Remove from heat and serve.