- 5 minutes
- 15 minutes
- Heat oil in a stock pot over medium heat, then add chopped onions and a pinch of salt and cook until translucent, stirring frequently. Then add garlic and stir for two more minutes.
- Add the tomatoes, broth, basil, oregano, salt and pepper and reduce heat to low. Cover the pot and cook for 15 minutes.
- Before serving, puree the soup using a stick blender. Then portion into bowls, top with additional basil leaves if desired, and serve immediately.