Weeknight tomato soup

Ingredients: 2 tablespoons olive oil, 1 onion, 3 garlic cloves, 800 g canned tomatoes, 500 ml vegetable stock, salt, pepper, a handful of basil.

Soften the onion and garlic in the oil for eight minutes. Add the tomatoes and stock, simmer for twenty minutes, then blend until smooth. Season, tear in the basil, and serve with toasted bread.
