– 2 teaspoons olive oil
– 1 medium onion, chopped
– 5 medium very ripe tomatoes, cored and cut into chunks
– 2 cloves garlic, pressed
– 1 handful fresh basil leaves, chopped
– pinch of sugar
– 2 1/2 cups chicken broth
– 1/2 cup whole milk (optional)
– salt and pepper to taste
– 4 sprigs flat leaf Italian parsley
In a saucepan, heat the oil over medium heat. Add the onions and cook till onions are translucent. Add the tomatoes, garlic, basil and sugar.
Simmer for 10 minutes or so. Stir in the broth, bring to a boil and simmer for a couple of minutes. Remove from the heat and let cool. If you prefer creamier soup, blend in a blender in batches otherwise, serve it up, top with a sprig of parsley and enjoy!