- 1 tablespoon extra-virgin olive oil
- 1 small white onion, peeled and diced
- 4 cloves garlic, peeled and minced
- 2 (14-ounce) cans fire-roasted diced tomatoes
- 3 cups chicken or vegetable stock
- 1 teaspoon Italian seasoning, homemade or store-bought
- 1/3 cup julienned (or roughly-chopped) fresh basil leaves, lightly packed
- Kosher salt and freshly-cracked black pepper
- optional toppings: heavy cream (for swirling on top), freshly-grated Parmesan cheese, extra fresh basil
- Heat oil in a large saucepan over medium-high heat. Add onion and saute for 4-5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and saute for an additional 1-2 minutes, stirring occasionally, until fragrant.
- Add in the tomatoes, chicken (or vegetable) stock, Italian seasoning, and fresh basil, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover with a lid so that it is slightly ajar, and let the soup simmer for at least another 5-10 minutes.
- Then uncover the soup, and use an immersion blender to puree until smooth. (Or alternately, you can transfer the soup in small batches to a traditional blender or food processor, and puree until smooth. Just be extra-careful since the soup will be hot!)
- Taste, and season with salt and pepper to taste.
- Serve immediately, garnished with optional toppings if desired. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
*If you’d like a sweeter tomato soup, feel free to stir in a tablespoon or two of your favorite sweetener as the soup is simmering (honey, raw brown sugar, etc.).