In a large pot, heat extra virgin olive oil over medium heat. Sauté chopped yellow onions until translucent, about 5 minutes. Then, add minced garlic and stir for another minute until fragrant.

Chop the vine-ripened tomatoes into chunks and add them to the pot. Stir occasionally until the tomatoes begin to soften and release their juices.

Add approximately 4 cups of low-sodium vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for about 20 minutes until the tomatoes are very soft.

Blend the soup using an immersion blender until smooth, or transfer in batches to a regular blender.

Return the blended soup to low heat. Stir in fresh basil, along with salt and pepper to taste. Warm for another 5 minutes.

Ladle the soup into bowls. Garnish with fresh basil or drizzle with olive oil before serving.