1 tablespoon olive oil
3 tablespoons fresh garlic, minced
1 cup yellow onion, chopped
1 cup carrots, finely diced
1 cup celery, finely diced
2 28-ounce cans diced tomatoes, with juice
3 cups low-sodium vegetable stock
1/4 cup fresh basil stems and leaves, julienne-cut
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Heat olive oil in a soup pot over medium heat. Add garlic, onion, carrots and celery, and sauté for 8-10 minutes.
Add tomatoes, vegetable stock, salt and pepper. Bring to a simmer and cook for 40-50 minutes.
Blend soup with an immersion blender or regular blender until creamy.
Stir in basil, reserving a small amount for garnish.