Instructions

1. Bring a pot of water to a boil. Score a small 'X' on the bottom of each tomato to help with peeling.
2. Carefully place the tomatoes in the boiling water for about 30 seconds, then transfer them immediately to a bowl of ice water to stop the cooking process.
3. Once cooled, peel the skin off the tomatoes, remove the cores, and chop them into small pieces.
4. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent and fragrant, about 5 minutes.
5. Add the chopped tomatoes to the pot and cook for an additional 5 minutes, allowing them to soften and release their juices.
6. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes to deepen the flavors.
7. Add the fresh basil leaves to the pot and cook for another 5 minutes, allowing their flavor to infuse the soup.
8. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until velvety.
9. Season with salt and pepper to taste. For an extra touch, consider drizzling a little additional olive oil or adding a dollop of cream before serving.
10. Serve hot, garnished with additional fresh basil leaves or a sprinkle of croutons for added texture.