Fresh Corn Basil Soup

Fresh Corn Basil Soup   Simply 5 pg 52    1 Point
1 T canola oil
1 onion, chopped
3 lg garlic cloves, minced
3 cups of corn kernels (about 6 ears of corn)
32 oz carton vegetable broth
½ t salt
¼ t black pepper
Thinly sliced fresh basil leaves

1. Heat oil in large pot or Dutch oven over med heat. Add onion and cook, stirring until softened, about 5 minutes. Add garlic and cook, stirring until fragrant, about 30 seconds. Add corn and cook, stirring untl tender, about 5 minutes. Stir in broth, salt, and pepper and bring to a boil. Reduce heat and simmer 10 minutes. Remove pot from heat and let cool 10 minutes.
2. Transfer 3 cups of soup to blender and blend until smooth. Return to pot and cook over low heat until heated through, about 2 minutes. Ladle soup evenly into 6 bowls and sprinkle with basil.
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