Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion and 3 minced garlic cloves. Sauté for about 3-5 minutes until the onion turns translucent.

Pour in two 14-ounce cans of diced tomatoes with their juices and 2 cups of vegetable broth. Stir to combine.

Increase heat to bring the mixture to a gentle boil, then reduce to low. Cover and let simmer for 5-7 minutes.

Blend the soup using an immersion blender until smooth and creamy.

Return to low heat and stir in a handful of chopped fresh basil along with salt and pepper to taste.

Ladle the soup into warm bowls, garnishing with extra basil or a drizzle of olive oil. Serve hot.