Ingredients (serves 4–6):

• 2 tbsp Garlic Olive Oil (plus extra for drizzling)

• 1 onion, chopped

• 4 cloves garlic, minced

• 2 (28 oz) cans whole peeled tomatoes

• 3 cups vegetable or chicken broth

• 1 tsp sugar (optional, balances acidity)

• ½ tsp salt, ½ tsp pepper

• 1 cup fresh basil leaves, chopped

• Grated Parmesan cheese

Instructions:

1. Heat Garlic Olive Oil in a soup pot. Sauté onion until golden, then add garlic.

2. Add tomatoes with their juice, broth, sugar, salt, and pepper. Simmer 20 minutes.

3. Blend until smooth. Stir in basil and simmer another 5 minutes.

4. Serve hot, topped with a drizzle of Garlic Olive Oil and Parmesan.