Ingredients

• 4 large tomatoes, chopped
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 2 tablespoons olive oil
• 2 cups vegetable broth
• Salt and pepper to taste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Fresh basil leaves for garnish (optional)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
3. Add the chopped tomatoes, dried basil, dried oregano, salt, and pepper. Cook for about 10 minutes, stirring occasionally until the tomatoes start to break down.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let simmer for 20 minutes.
5. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches, blend until smooth, and return to the pot.
6. Adjust seasoning if necessary, and simmer for an additional 5 minutes.
7. Serve hot, garnished with fresh basil leaves if desired.