Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.

Add minced garlic and cook for an additional minute until fragrant.

Stir in the chopped fresh tomatoes, vegetable broth, salt, pepper, and basil. Bring to a boil.

Reduce heat and let simmer for 20 minutes, allowing the flavors to meld.

Using a blender, puree the soup until smooth. Return to the pot and heat through.