Tomato & Sweetcorn Soup with Fresh Basil Recipe
Before I realized how to cook for myself, I would enjoy tins of instant tomato soup that were far from real tomato soup produced using the fresh and succulent real tomatoes.
The fresh tomatoes are a must but fresh sweetcorn isn't really that necessary. You can take a shortcut and use tinned or frozen corn; that will work just fine.
Serves 4
Ingredients
1 large onion, finely chopped
2 tbsp extra virgin olive oil
3 cloves garlic, minced
800g canned, chopped tomatoes
1 litre vegetable stock
300g tinned (or frozen) sweet corn
salt and freshly ground black pepper, to taste
1 cup fresh basil, finely chopped
Instructions:
Fry the onions in the olive oil to soften in a saucepan over medium to high heat until they just begin to brown. Add the garlic and gently fry for another for a minute, stirring constantly.
Pour in the tomatoes and cook, stirring occasionally, until they give up their juice. Cover and continue cooking for about 5 minutes.
Add the water and corn to the soup and cook, about 5 minutes.
Season to taste with salt and pepper. Stir in the basil, mix well, remove the heat and serve.
sounds delicious!
This is a simple and nice recipe!
All the ingredients are excellent, but I think basil really makes the difference.
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