Ingredients

• 1 tablespoon olive oil
• 1 medium sweet onion, chopped
• 1 (14 1/2 ounce) can ground peeled tomatoes
• 5 cups vegetable stock or 5 cups chicken stock
• salt & freshly ground black pepper (use kosher salt--much better!)
• 1/2 cup loosely packed fresh basil, thinly sliced
• 2 cloves garlic (crushed)

Instructions

1. Heat the olive oil in a large soup pot over medium high heat.

2. Add the onion and garlic and cook, stirring often, until softened, about 10 minutes -- be careful not to burn garlic.

3. Add the tomatoes and the stock.

4. Bring to a boil and then reduce to a simmer.

5. Cook until soup is slightly thickened, about 20 minutes.

6. Season with salt and pepper.

7. Stir in the basil.

8. Place the pot of soup directly in sink, and using a stick blender, blend until smooth.

9. Serve immediately.