¼ cup extra virgin olive oil
1 medium onion, diced
3 cloves garlic, minced
6 beefsteak or heirloom tomatoes, stems removed and chopped (reserve the juice from the tomatoes)
3 basil leaves, chopped
1 tablespoon parsley
1 sprig fresh thyme
1 tablespoon sugar
Salt and pepper to taste
In a medium pot, heat the olive oil. Add the onion and garlic, and sauté until tender but not browned. Add the tomatoes and their reserved juice, and cook, covered, over medium heat for 10 minutes.
Purée a little at a time in the food processor until smooth, and place back over medium heat.
Add the basil, parsley and thyme to the soup and simmer for 20 minutes. If the soup is too acidic, add the sugar. Season with the salt and pepper to taste.
Ladle into warmed bowls, and serve.