Peel and dice the onion and chili. Slice the celery finely, and grate the garlic. Remove the basil leaves from the stalk, and rip them to smaller pieces.
1 onion, 4 garlic cloves, 2 small chilies, 1 handful basil, 1 stick celery
Warm up the olive oil in a large pot over medium heat. Add the onion, chili, garlic and celery, and sautee for a few minutes until the onion is soft and translucent.
2 teaspoons olive oil
Add the red pepper flakes and Italian seasoning to the pot, and sautee for another minute.
½ teaspoon Italian seasoning, ⅛ teaspoon red pepper flakes
Then, add the vegetable stock, basil leaves, canned diced tomatoes, and sugar. Stir to combine the ingredients.
2 (15 oz) cans canned diced tomatoes, 2 cups vegetable stock, 1 teaspoon sugar
Cover the pot with a lid, bring the soup to a boil, then reduce it down to a simmer. Leave the tomato soup to cook for around 5 minutes.
Use a hand blender or immersion blender to blend the soup smooth.
Season with salt and pepper to taste. Serve the soup immediately while warm.
¼ teaspoon pepper, ¼ teaspoon salt