Tomato Soup

Instructions

1. Sauté the aromatics
   Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 8-10 minutes until vegetables are soft and onions are translucent. Add minced garlic and cook for another 30 seconds until fragrant.
2. Build the base
   Stir in the tomato paste and cook for 2 minutes, stirring frequently. Add the fresh chopped tomatoes and canned tomatoes with their juice. Break up the whole tomatoes with a wooden spoon. Add sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper.
3. Simmer the soup
   Pour in the broth and bring the mixture to a boil. Reduce heat to low, partially cover, and simmer for 30 minutes, stirring occasionally. The tomatoes should break down and flavors should meld together.
4. Add the basil
   Add the fresh basil leaves to the soup. Remove from heat and let cool slightly, about 5 minutes.
5. Blend until smooth
   Using an immersion blender, purée the soup directly in the pot until smooth. Alternatively, carefully transfer soup in batches to a blender, filling it only halfway, and purée until smooth. Return blended soup to the pot.
6. Finish and serve
   Return the soup to low heat. If using cream, stir it in now and heat through (do not boil). Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with additional fresh basil leaves and a drizzle of olive oil if desired.