# What You Need:
→ Vegetables
01 - 3.3 lb ripe tomatoes, chopped
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
→ Liquids
04 - 3 cups vegetable stock
05 - 2 tablespoons extra virgin olive oil
→ Herbs & Seasoning
06 - 1 small bunch fresh basil leaves
07 - 1 teaspoon salt, or to taste
08 - ½ teaspoon freshly ground black pepper
09 - 1 teaspoon sugar, optional
→ Garnish
10 - Fresh basil leaves
11 - Extra virgin olive oil for drizzling
# Directions:
01 - Heat olive oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes until soft and translucent.
02 - Add the minced garlic and cook for 1 minute, stirring continuously to prevent browning.
03 - Stir in the chopped tomatoes and cook for 10 minutes until the tomatoes break down and release their juices.
04 - Add the vegetable stock, salt, pepper, and sugar if using. Bring to a boil, then reduce heat and simmer gently for 15 minutes.
05 - Add the basil leaves, reserving some for garnish. Using an immersion blender or in batches in a blender, process the soup until smooth and silky.
06 - Taste the soup and adjust seasoning with additional salt, pepper, or sugar as needed.
07 - Ladle into bowls and serve hot, garnished with fresh basil leaves and a drizzle of olive oil.
