This recipe is from The Classic Vegetable Cookbook by Ruth Spear. The cookbook is the most used one in my library.
2T olive oil
2 garlic cloves, minced or pressed
4 leaves basil, shredded, or thyme or oregano. It’s possible to use dried herbs, but fresh is so much better.
2 c beef, chicken, or vegetable broth (I prefer chicken)
salt and freshly ground pepper
Peel, skin, core, and lightly seed the tomatoes. Heat olive oil in a soup pot, add tomatoes, and cook over moderate heat until they almost melt. Add garlic and herbs, cook 5 minutes longer. Add stock or broth, salt and pepper to taste, and sugar. Simmer for 5 more minutes, blend with immersion blender or in the blender.