- 400 gms can tomatoes (diced)
- 1 medium onion (diced)
- 2 large garlic cloves (crushed)
- 1 litre chicken stock
- ¼ cup fresh parsley (finely chopped)
- 2 Tbsps olive oil
- ½ tsp cracked black pepper
- 1 Tbsp fresh basil
- Heat oil in a large saucepan.
- Sauté onion, garlic and tomatoes.
- Cook until onion is soft, approximately 3 minutes.
- Add stock, parsley and pepper. Simmer for 30 minutes.
- When serving place fresh basil on top of soup.