Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion , chopped
• 4 cloves garlic , minced
• 4 tomatoes , chopped
• 3.5 cups cherry tomatoes , halved
• 0.75 cups vegetable broth
• 2 bays leaves
• 2 sprigs fresh basil , divided

Instructions

1. 1 Heat oil in a pot over low heat. Add onion; cook and stir until soft and translucent. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium and add all of the tomatoes; cook and stir until they start to break down, about 5 minutes. Add vegetable broth, bay leaves, and one sprig of basil. Bring to a boil, reduce heat, and simmer until tomatoes have broken down and soup starts to thicken, about 20 to 30 minutes.
2. 2 Remove soup from heat and cool slightly. Remove bay leaves and basil.
3. 3 Puree soup with an immersion blender until smooth. Reheat soup before serving and garnish with basil leaves from remaining sprig.

Nutrition per serving