Tomato, Corn, and Basil Soup |
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| Description |
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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.
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| Ingredients |
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 purified water
3 cups fresh corn kernels cut from the cob, or 1 pound frozen sweet corn, preferably organic
Salt and freshly ground black pepper to taste
1 cup finely chopped fresh basil |
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| Instructions |
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.
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Serves 4
Nutrients Per Serving:Calories 191 Fat 8g Saturated Fat 1g (38% of calories from fat) Protein 5g Carbohydrate 31g Cholesterol 0mg Fiber 4g
This recipe is from "The Healthy Kitchen - Recipes for a Better Body, Life, and Spirit" by Andrew Weil, M.D. and Rosie Daley (Knopf)
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