2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 medium onion, very finely chopped
2 cans crushed tomatoes (28 ounce cans)
1 box vegetable stock
Salt and pepper to taste
20 leaves fresh basil, torn or coarsely chopped
Heat a deep pot or skillet over medium-low heat. Add olive oil, garlic and onion. Saute onions until soft and sweet, 8-10 minutes. Add crushed tomatoes and stock. Season with salt and pepper to taste. Bring to a boil, reduce heat and simmer, 5 minutes longer. Remove from heat and stir in basil. Serve soup with crusty bread.