Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 carrot peeled and diced
- 1 celery stalk diced
- 1 can whole, peeled tomatoes 28 ounces
- 2 cups vegetable broth
- 1 teaspoon sugar
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish, optional
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, garlic, carrot, and celery, and cook until softened, about 5 minutes.
- Pour in the can of tomatoes with their juices, and use a spoon to break them into smaller pieces.
- Add vegetable broth, sugar, dried basil, and oregano. Season with salt and pepper. Bring to a simmer and cook for 20 minutes.
- Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches if necessary.
- Taste and adjust seasoning as needed. Serve hot, garnished with fresh basil if desired.