– 6 large ripe tomatoes – 1 medium onion, chopped – 2 cloves garlic, minced – 2 cups vegetable broth – 1 tablespoon olive oil – Salt and pepper to taste – Fresh basil leaves (optional)
Heat olive oil in a pot over medium heat. Add chopped onion and garlic, sauté until soft and fragrant.
Chop the tomatoes roughly and add them to the pot. Cook for 5 minutes, stirring occasionally.
Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 15 minutes.
Use an immersion blender to puree the soup until smooth. Be careful with hot liquid.
Season the soup with salt and pepper to taste. Simmer for another 5 minutes to blend flavors.
Remove from heat and stir in fresh basil leaves if using. Let the soup rest for 2 minutes.
Serve hot, garnished with extra basil or a drizzle of olive oil, and enjoy your fresh tomato soup!