Heat the olive oil over medium heat and gently soften the onions with a pinch of salt.
Add garlic, cook for 1-2 minutes, then stir in the tomatoes. Allow the tomatoes to cook until they release their juices and soften.
Cover the tomatoes with the stock, then slowly bring them to the boil. Reduce to a simmer and cook for 20 minutes until the tomatoes are soft.
Add the basil, and blitz the soup using a standing or hand-held blender until smooth.
Season to taste with salt & pepper, then serve with croutons or Italian bread.
