Tomato and Basil Light Soup

Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 medium diced onion and cook until translucent, about 5 minutes.

Stir in 2 cloves minced garlic and cook for another minute until fragrant.

Add 4 cups chopped tomatoes, 2 cups vegetable broth, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.

Remove from heat and blend the soup until smooth using an immersion blender or in batches in a regular blender.

Stir in 1/4 cup chopped fresh basil leaves before serving.