You will need:
2 large or 3 medium tomatoes, diced
1 handful of fresh basil leaves, roughly chopped
1 large red potato, cubed
1 tbsp maple syrup or raw agave nectar
1 small onion
1 tbsp extra virgin olive oil
1 quart of vegetable stock (be sure to buy stock with only recognizeable ingredients - steer clear of any that have mystery ingredients like "spices" or "natural flavors" - this is often food industry code for sketchy chemicals and MSG)
In a medium-sized pot, heat the onions in olive oil until soft.
Add the tomatoes, stock and potatoes.
Bring to a boil, then reduce heat.
Cover with a lid and simmer on medium heat for 20 minutes.
Stir in the basil and maple syrup or raw agave nectar.
It's ready to eat!
NOTE: This soup will keep well in your refrigerator for at least a week. It also gets tastier over time as the basil absorbs into the broth. YUM!