Tomato & Sweetcorn Soup with Fresh Basil Recipe

Before I realised 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.

Tomato, Sweetcorn, Soup, Fresh Basil, Recipe

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

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 for 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.