- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 1 medium onion, very finely chopped
- 2 cans crushed tomatoes (28 ounce cans)
- 1 box vegetable stock
- Salt and pepper to taste
- 20 leaves fresh basil, torn or coarsely chopped
Heat a deep pot or skillet over medium-low heat. Add olive oil, garlic and onion. Saute onions until soft and sweet, 8-10 minutes. Add crushed tomatoes and stock. Season with salt and pepper to taste. Bring to a boil, reduce heat and simmer, 5 minutes longer. Remove from heat and stir in basil. Serve soup with crusty bread.