# What You 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, picked
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 - Fresh basil leaves for garnish
11 - Additional extra virgin olive oil for drizzling
# How To Make It:
01 - Heat the extra virgin olive oil in a large saucepan over medium heat. Add the chopped onion and cook for 5 minutes until softened and translucent.
02 - Add the minced garlic and cook for 1 minute, stirring continuously to prevent browning.
03 - Stir in the chopped tomatoes and cook for 10 minutes until they break down and release their natural juices.
04 - Pour in the vegetable stock and add salt, pepper, and sugar if using. Bring to a boil, then reduce heat and simmer gently for 15 minutes.
05 - Add the fresh basil leaves, reserving a few for garnish. Use an immersion blender to puree the soup until completely smooth and silky, or transfer in batches to a blender.
06 - Taste the soup and adjust salt, pepper, or acidity balance as needed.
07 - Ladle the hot soup into bowls and garnish with reserved fresh basil leaves and a drizzle of premium extra virgin olive oil.
