This light soup is great in the summer when fresh tomatoes, corn and basil are in season. Recipe from The China Study Quick & Easy Cookbook Ingredients

• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 large ripe tomato, diced
• 2-1/2 cups vegetable stock
• 6 ears of corn, shucked and cut from ear
• 2 tsp. fresh thyme leaves
• 1 cup fresh basil leaves, chopped
• sea salt and black pepper to taste

Directions

1. Saute the onion in large sauce pan over medium heat for 8 minutes. Add water 1-2 tablespoons at a time as needed to keep onion from sticking.
2. Add the garlic and cook for another minute.
3. Add the tomato, vegetable stock, fresh corn kernels, and thyme, and cook uncovered for 12 minutes.
4. Add the basil and season with sea salt and black pepper. Remove from heat.

Makes 4 servings