1 Tbsp olive oil
3 garlic cloves, minced
½ cup chopped red onion
3 cups vegetable broth
¾ tsp salt
3 (14½-oz) cans diced tomatoes, undrained
2 cups thinly sliced fresh basil leaves
Basil leaves for garnish
Preparation: Serves 4
Heat oil in a large saucepan over medium heat. Add garlic; cook 30 seconds, stirring constantly. Add red onion and sauté for about 3 minutes. Stir in the broth, salt and tomatoes; bring to a boil. Reduce heat; simmer 20 minutes. Stir in sliced basil.
Place half of the soup in a blender; process until smooth. Pour puréed
soup into a bowl, and repeat procedure with remaining soup. Garnish with basil leaves.