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Corn and Tomato Soup
Ingredients
  • 2 tablespoons extra virgin olive oil
  • ½ red onion or 1 shallot, peeled, diced
  • Sea salt
  • 1 stalk celery, diced
  • 4 cups fresh or frozen corn kernels
  • 3 ripe tomatoes, coarsely chopped
  • 4 cups spring or filtered water
  • 2 tablespoons white miso
  • 2 to 3 sprigs fresh basil, shredded for garnish
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