Preparation Steps

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
• Add the minced garlic and cook for another minute until fragrant.
• Stir in the canned tomatoes (with their juices), vegetable broth, salt, pepper, and basil. Bring to a boil.
• Reduce heat and simmer for 20 minutes, stirring occasionally.
• Use an immersion blender to puree the soup until smooth. Adjust seasoning to taste.