2 teaspoons olive oil
3 garlic cloves, minced
3 cups chicken broth
3/4 teaspoon salt
8 cups diced tomatoes, undrained
2 cups fresh basil leaves, thinly sliced
Basil leaves (optional)
Heat oil in a large saucepan over medium heat. Add garlic; cook 30 seconds, stirring constantly. Stir in the broth, salt, and tomatoes; bring to a boil. Reduce heat; simmer 20 minutes. Stir in basil.
Place half of the soup in a blender; process until smooth. Pour pureed soup into a bowl, and repeat procedure with remaining soup. Garnish with basil leaves, if desired.