Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cups vegetable broth
  • 1 tbsp balsamic vinegar
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves, torn

Instructions:

  1. Heat the olive oil over medium heat in a large pot or Dutch oven. Add the diced onion, carrots, and celery, cooking for 6–8 minutes until the onions are translucent and carrots have softened.
  2. Stir in the minced garlic and tomato paste, cooking for an additional 2 minutes until the paste turns a deep mahogany color and becomes fragrant.
  3. Pour in the crushed tomatoes and vegetable broth. Stir in the dried oregano, salt, and black pepper.
  4. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 15–20 minutes until carrots are fork-tender.
  5. Remove the pot from heat and stir in the balsamic vinegar.
  6. Use an immersion blender directly in the pot to blend the soup until completely smooth.
  7. Stir in the heavy cream and torn fresh basil leaves until the soup is a soft, creamy orange-red.