INGREDIENTS

1 Tbsp olive oil

3 garlic cloves, minced

½ cup chopped red onion

3 cups vegetable broth

¾ tsp salt

3 (14½-oz) cans diced tomatoes, undrained - or use your own AeroGarden grown Cherry Tomatoes!

2 cups thinly sliced fresh basil leaves

Basil leaves for garnish

Preparation:  Serves 4

Heat oil in a large saucepan over medium heat. Add garlic; cook 30 seconds, stirring constantly. Add red onion and sauté for about 3 minutes. Stir in the broth, salt and tomatoes; bring to a boil. Reduce heat; simmer 20 minutes. Stir in sliced basil.

Place half of the soup in a blender; process until smooth. Pour puréed soup into a bowl, and repeat procedure with remaining soup. Garnish with basil leaves.