Heat 1 teaspoon of olive oil in a soup pot over medium heat.
Add 1 teaspoon of minced onion and 1 minced garlic clove to the pot.
Sauté the onion and garlic gently, stirring occasionally, until they become transparent and fragrant.
Add 4 seeded and diced tomatoes and 1 cup of water to the pot.
Stir everything together and bring the mixture to a gentle simmer.
Add 1 teaspoon of basil and season with salt and pepper to taste.
Simmer the soup for at least 20 minutes, stirring occasionally.
Ladle the hot soup into bowls.
If desired, create a decorative cream swirl on top.
Garnish each bowl with a fresh sprig of parsley.
