Ingredients
1 tbsp olive oil
1 small onion, chopped
3 garlic cloves, minced
4 large fresh tomatoes, chopped
2 cups vegetable broth
1 tsp dried oregano
½ tsp black pepper (adjust to taste)
Salt to taste
½ cup fresh basil leaves
Instructions:
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened.
- Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the chopped tomatoes to the pot.
- Pour in the vegetable broth and mix in the dried oregano. Bring the mixture to a gentle simmer and cook for about 15–20 minutes until the tomatoes become tender. Remove from heat and let it cool slightly.
- Blend the mixture using an immersion blender or transfer it to a regular blender and blend until smooth. Return the blended soup to the pot.
- Stir in fresh basil leaves and season with black pepper and salt.
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