Tomato & Sweetcorn Soup with Fresh Basil Recipe

This soup, which takes advantage of fresh sweetcorn and basil can be served hot or cold.

Serves 4

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

1. 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.

2. Pour in the tomatoes and cook, stirring occasionally, until they give up their juice. Cover and continue cooking about 5 minutes.

3. Add the water and corn to the soup and cook, about 5 minutes.

4. Season to taste with salt and pepper. Stir in the basil, mix well, remove the heat and serve.