Tomato, Corn and Basil Soup

1 c chopped onion
2 tbs olive oil
3 cloves garlic, chopped
28 oz canned crushed tomatoes
1 c water
3 c corn kernels cut off cobb or else use frozen
Salt and Pepper to taste
1 c chopped fresh basil

Saute onions in olive oil in a saucepan over medium high heat until they begin to brown. Add garlic and saute for a minute, stirring constantly.
Pour in the tomatoes and cook, stirring occasionally until they give up their juice. Cover and continue cooking about 5 minutes more.
Add the water and corn to the soup and cook until the corn is soft and the kernels lose their raw taste, about 5 minutes. Season to taste with salt and pepper. Stir in the basil, mix well, remove from heat and serve immediately.