# Components:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 2 pounds ripe tomatoes, chopped, or two 14-ounce cans whole peeled tomatoes
→ Liquids
05 - 2 cups vegetable broth
→ Herbs & Seasonings
06 - 1 teaspoon sugar (optional, to balance acidity)
07 - 1 teaspoon salt, or to taste
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/2 cup fresh basil leaves, packed
→ Dairy (optional)
10 - 1/4 cup heavy cream or whole milk (optional, for creaminess)
# Preparation Steps:
01 - Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
02 - Add minced garlic and cook for 1 minute until aromatic.
03 - Incorporate chopped tomatoes with juices if using canned. Cook for 5 to 7 minutes, stirring occasionally, until tomatoes begin to break down.
04 - Pour in vegetable broth, sugar (if using), salt, and black pepper. Bring mixture to a boil, then reduce heat and simmer uncovered for 20 minutes; stir occasionally.
05 - Stir in basil leaves and simmer for 2 minutes.
06 - Remove pot from heat and use an immersion blender to puree soup until smooth, or transfer in batches to a countertop blender and return to the pot.
07 - Stir in heavy cream or whole milk if desired. Taste and adjust seasoning with additional salt and pepper if needed.
08 - Ladle hot soup into bowls and garnish with extra basil leaves or a drizzle of olive oil.
