260 East Tenth Street | Traverse City, MI 49684 | (231) 947-0191

Monday - Saturday 7:30am-9:00pm | Sunday 9:00am-7:00pm

Oryana Natural Foods Market

Tomato Corn and Basil Soup

July 26, 2013, 9:51 am

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

  1. 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.
  2. Add the tomatoes and bring to a simmer. Cook for a few minutes.
  3. 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.
  4. 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.