Tomato Soup

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery ribs, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cans (28 oz each) whole peeled tomatoes
• 3 cups low-sodium vegetable broth
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil leaves
• 1 tsp sugar, optional

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Heat the olive oil in a heavy pot over medium heat, add the onion, carrots, and celery, and cook for 8 minutes until the vegetables soften without taking on dark color.
2. Step 2.Stir in the garlic and tomato paste, then cook for about 1 minute while stirring constantly so the paste darkens slightly and the garlic smells fragrant but does not burn.
3. Step 3.Add the whole tomatoes with their juices, crushing each tomato carefully against the side of the pot with a wooden spoon to create evenly sized pieces before simmering.
4. Step 4.Pour in the vegetable broth, oregano, salt, and pepper, scrape the bottom of the pot to release any flavorful browned bits, and bring the mixture to a gentle boil.
5. Step 5.Lower the heat, partially cover the pot, and simmer for 25 minutes until the carrots are completely tender and the tomato flavor tastes rounded rather than raw or sharply acidic.
6. Step 6.Remove the pot from the heat, add the basil, and blend with an immersion blender until the soup is smooth, keeping the blade fully submerged to prevent hot splashes.
7. Step 7.Return the soup to low heat, taste carefully, and add the optional sugar only if the tomatoes remain unusually acidic; adjust salt and pepper in small amounts.
8. Step 8.Ladle the hot soup into warmed bowls and serve with grilled cheese, crackers, or crusty bread while the soup is smooth, fragrant, and steaming.