Fresh Corn and Tomato Soup

I'm not really a soup person, but this really hit the spot: a light, summery soup that's surprisingly filling. And fast.

Fresh corn really is best, but in a pinch I suppose you could use frozen.

Fresh Corn and Tomato Soup (serves 4-5)

5 ears of fresh corn, husked (much preferred), or else 3-4 cups frozen corn

1 onion, chopped

4 large tomatoes, chopped

8 cups vegetable broth

2 tsp olive oil

2 tsp salt

1 tsp freshly-ground black pepper

Sour cream and fresh dill for garnish
Hot sauce of your choice, for garnish

Slice the kernals off the ears of corn.

In a large soup pot over medium-high heat, saute the onion in the olive oil for about 5 minutes, until soft and golden. Add the corn kernals and saute for 3 more minutes. Add the broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, until the corn is tender-crisp. Stir in the chopped tomatoes, and season with salt and pepper. Remove from heat. Serve, garnishing each bowl with sour cream and dill springs, and hot sauce to taste.

Enjoy!