2 tablespoons extra-virgin olive oil
1 medium onion, diced small
3 cloves garlic, minced
4 large, ripe tomatoes, chopped, or 28 ounces canned, crushed tomatoes
1 cup chicken or vegetable broth
2 cups fresh corn kernels*
Sea salt and pepper to taste
½ teaspoon brown sugar
1 cup fresh basil, chopped
optional: grated parmesan cheese
- Heat olive oil in a saucepan over medium-high heat and add onions. Saute about 5 minutes until lightly browned at the edges. Add the garlic and sauté for 1 more minute.
- Add the tomatoes and bring to a simmer. Cook for a few minutes.
- Add broth, corn, brown sugar, and salt and pepper. Bring to a simmer and cook about 5 minutes. Remove from heat and stir in basil.
- If desired, stir in a couple teaspoons of grated parmesan in each bowl of soup.
*To cut corn from the cob:
One ear of corn equals approximately 1/2 cup cut corn
Shuck the ear and cut off the stem of the cob. Place the ear, cut end side down, on a large cutting board, holding it near the top of the ear. Using a sharp knife, start at the top and cut downward with a gentle sawing motion. Continue cutting until all of the corn is removed.