Corn Soup With Fresh Tomatoes

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Martha Stewart


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2 ounces (4 tablespoons) unsalted butter

2 medium onions, diced (2 1/2 cups)

2 teaspoons fresh thyme

Coarse salt and freshly ground pepper

10 cups fresh corn kernels (from 8 large or 10 to 12 medium ears corn)

4 to 5 cups water

3 medium tomatoes, cut into 1/4-inch dice (3 cups)

1/4 cup shredded fresh basil

3 tablespoons extra-virgin olive oil, plus more for drizzling

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