Tomato, Corn, And Basil Soup - cooking recipe

Ingredients

1 cup finely chopped onion
2 tablespoons olive oil
3 -4 garlic cloves, minced
28 ounces ground canned tomatoes, preferably organic
1 cup purified water
3 cups fresh corn kernels, cut from the cob preferably organic (or 1 pound frozen sweet corn)
salt, pepper to taste
1 cup finely chopped fresh basil

Preparation

Saute the onion in the olive oil in a saucepan over medium-high heat until they just begin to brown.Add the garlic and saute for a minute, stirring constantly. Pour in the tomatoes and cook, stirring occasionally, until they give up their juice. Cover and continue cooking about 5 minutes more.
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, remove from heat, and stir in the basil. Serve immediately.