Summery Tomato-Corn Soup

We've been having some abnormal weather here in Northern VA; even though it's the middle of February, temps have been in the 70s. So I was craving something a little summery for dinner - luckily, one of our meals from the Six O'Clock Scramble this week was a tomato-corn soup. Her recipe was more tex-mex, so I adapted it a little.

1 Tbsp. extra virgin olive oil
1 onion, diced
3-4 cloves of garlic, chopped
1 can of crushed tomatoes with basil
1 cup vegetable broth
2 cups frozen corn kernels
1 Tbsp. honey
1 Tbsp. lime juice
salt and pepper, to taste
chopped basil, chopped scallions, and sour cream, for garnish

Saute the onions and garlic in the olive oil for about 5 minutes. Add the corn, tomatoes, and broth, bring it to a simmer, and continue cooking, stirring occasionally, for about 15 minutes. Stir in the honey and lime juice, and season to taste. Garnish with basil, scallions, and sour cream.

I served it with a cucumber, tomato, mozzarella, and basil salad. And we ate on the patio for the first time in 4 or 5 months!