How to make it
8 steps. Take it one step at a time.
Heat the olive oil
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté
Add the diced onion and sauté until soft and translucent, about 5-7 minutes.
7 minStir in the minced garlic
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
1 minPour in the canned tomatoes and vegetable stock
Pour in the canned tomatoes and vegetable stock. Bring the mixture to a gentle boil.
Reduce the heat to low and simmer
Reduce the heat to low and simmer, partially covered, for 20-25 minutes.
25 minStir in the fresh basil leaves
Stir in the fresh basil leaves. Remove the pot from the heat.
Use an immersion blender
Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer in batches to a standard blender.
Season with salt and black pepper
Season with salt and black pepper. Serve warm.
A little kitchen wisdom
For the best flavor, use high-quality canned San Marzano tomatoes if fresh ones aren't in peak season. A drizzle of heavy cream or a sprinkle of Parmesan at the end adds a lovely richness.
