Tomato and corn soup

2_04198 TOMATO SOUP and corn INGREDIENTS for 4 PEOPLE One onion, one clove of garlic, 2 tomatoes, 1 tablespoon corn oil, 80 cl vegetable broth, 400 g of canned corn, 20 cl of fresh cream, 2 tablespoons chopped parsley, salt and pepper.

Peel onion and garlic and mince finely.

Wash the tomatoes, Peel, slice in half and remove the seeds and the vegetation water.

Cut half the tomato pulp, diced small and keep them aside for the final seal.

In a pan with non-stick coating heat oil and sauté the chopped garlic and onion for one minute.

Add the tomatoes and simmer 5 minutes to fire.

Pour in the vegetable broth, then add the corn drained well, bring to a boil and continue cooking 10 minutes.

When cooked, puree the soup with a robot and then move into a colander to meglie thick.

Then pour the cream lightly salted, peppered and put on fire sweet flame and heat.

Then split the soup into individual bowls, garnish with tomato cubes, sprinkle with chopped parsley and serve.