Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 lbs fresh tomatoes, roughly chopped
  • 3 tbsp tomato paste
  • 4 cups vegetable broth
  • 1 medium potato, peeled and diced
  • 1 tsp dried Italian seasoning
  • 1 tsp granulated sugar
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the olive oil in a Dutch oven over medium heat. Add the diced onion, carrots, and celery, cooking for 6–8 minutes until translucent and slightly golden.
  2. Stir in the minced garlic and tomato paste; cook for another 2 minutes until the paste reaches a deep mahogany color and smells nutty.
  3. Add the chopped tomatoes, diced potato, Italian seasoning, sugar, salt, and pepper. Stir well to coat the vegetables in the paste.
  4. Pour in the vegetable broth. Bring the mixture to a boil, then immediately reduce heat to low, cover, and simmer for 20–25 minutes until the potatoes and carrots are fork-tender.
  5. Remove the pot from heat. Use an immersion blender to blend the soup until velvety smooth.
  6. Stir in the lemon juice or balsamic vinegar to brighten the flavors. Taste and add more salt if needed.