# What You'll 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 - 0.5 teaspoon freshly ground black pepper
09 - 1 teaspoon sugar, optional for balancing acidity
→ Garnish
10 - Additional fresh basil leaves
11 - Extra virgin olive oil for drizzling
# How to Make It:
01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and cook for 5 minutes until soft 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 tomatoes 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 soup using an immersion blender or in batches using a blender until smooth and silky.
06 - Taste soup and adjust salt, pepper, or acidity as needed.
07 - Serve hot, garnished with reserved fresh basil and a drizzle of olive oil.
