Ingredients:

  • 2 tbsp Olive Oil (30 ml)
  • 1 large Onion, chopped (approx. 200g)
  • 2 cloves Garlic, minced
  • 2 lbs (900g) ripe Tomatoes, roughly chopped
  • 1 tbsp Tomato Paste (15 ml)
  • 1 small Carrot, finely diced (approx. 75g)
  • 1 Celery stalk, finely diced (approx. 50g)
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Fresh basil leaves, for garnish (optional)
  • 4 cups (950 ml) Vegetable Broth (or Chicken Broth)
  • 1/2 cup (120 ml) Heavy Cream
  • Salt and Black Pepper to taste
  • Pinch of sugar (optional)
  • 1 Bay leaf

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery and sauté until softened (about 5-7 minutes). Add garlic and cook for another minute until fragrant.
  2. Stir in tomato paste, basil, and oregano. Cook for 1 minute, stirring constantly.
  3. Add chopped tomatoes and vegetable broth. Bring to a simmer.
  4. Add bay leaf, season with salt, pepper and simmer, covered, for 20 minutes, or until tomatoes are very soft.
  5. Remove bay leaf. Using an immersion blender, blend the soup until smooth. If using a regular blender, let the soup cool slightly and blend in batches.
  6. Stir in heavy cream and heat through gently (do not boil). Taste and adjust seasonings as needed. Add a pinch of sugar if desired.
  7. Ladle into bowls and garnish with fresh basil leaves, if desired.