Vegan Tomato Soup

Ingredients

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

Steps

1. Warm oil in a pot over low heat. Add the onion and cook, stirring, until soft and translucent. Add the garlic and cook for about 1 minute, until fragrant. Turn the heat up to medium and add all the tomatoes; cook, stirring, until they begin to break down, about 5 minutes. Add vegetable broth, bay leaves, and one sprig of basil. Bring to a boil, lower the heat, and simmer for about 20 to 30 minutes, until the tomatoes have broken down and the soup begins to thicken.
2. Take the soup off the heat and let it cool slightly, then remove the bay leaves and basil.
3. Use an immersion blender to puree the soup until smooth. Reheat before serving and garnish with the leaves from the remaining basil sprig.