# 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, picked
07 - 1 teaspoon salt, or to taste
08 - ½ teaspoon freshly ground black pepper
09 - 1 teaspoon sugar, optional for acidity balance
→ Garnish
10 - Extra basil leaves
11 - Additional 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 softened and translucent.
02 - Add minced garlic and cook for 1 minute, stirring constantly to prevent browning.
03 - Stir in chopped tomatoes and cook for 10 minutes until they break down and release their juices.
04 - Add vegetable stock, salt, pepper, and sugar if using. Bring to a boil, then reduce heat and simmer gently for 15 minutes.
05 - Add basil leaves, reserving a few for garnish. Blend using an immersion blender or in batches using a standard blender until smooth and silky.
06 - Taste the soup and adjust salt, pepper, and sugar as needed.
07 - Pour soup into bowls and serve hot, garnished with fresh basil leaves and a drizzle of olive oil.
