# What You Need:
→ Vegetables
01 - 3.3 pounds 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 - 0.5 teaspoon freshly ground black pepper
09 - 1 teaspoon sugar optional to balance acidity
→ Garnish
10 - Extra basil leaves for garnish
11 - Additional olive oil for drizzling
# How-To Steps:
01 - Heat the 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 frequently to prevent browning.
03 - Stir in the chopped tomatoes and cook for 10 minutes until the tomatoes break down and release their natural 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 a few for garnish, then blend the soup using an immersion blender or in batches in a blender until smooth and silky.
06 - Taste the soup and adjust salt, pepper, and sweetness as needed.
07 - Serve hot, garnished with extra basil leaves and a drizzle of olive oil.
