2 tsp. olive oil
3 garlic cloves, minced
3 cups less sodium chicken broth
3/4 tsp. salt (might want to omit if using regular broth)
3 (14.5 oz.) cans no-salt added diced tomatoes, un-drained
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.

Yield: 4 servings