# What You'll Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 1 large carrot, peeled and diced
05 - 2 cans (14.5 oz each) diced tomatoes with juice
06 - 1 tablespoon tomato paste
→ Liquids & Dairy
07 - 2 cups vegetable broth
08 - ½ cup heavy cream, plus extra for serving
→ Herbs & Seasonings
09 - 1 teaspoon sugar
10 - ½ teaspoon dried oregano
11 - ¼ teaspoon crushed red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste
13 - 1 cup fresh basil leaves, chopped, plus extra for garnish
# How to Make It:
01 - Heat olive oil in a large saucepan over medium heat. Add diced onion, carrot, and a pinch of salt. Sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced tomatoes with their juice, tomato paste, vegetable broth, sugar, dried oregano, crushed red pepper flakes if using, and season with salt and pepper.
04 - Bring mixture to a simmer, cover, and cook for 15 minutes, stirring occasionally, until the vegetables are very tender.
05 - Remove from heat and stir in chopped fresh basil leaves.
06 - Puree the soup using an immersion blender or transfer in batches to a countertop blender until smooth and creamy.
07 - Return the soup to low heat, stir in heavy cream, and warm through gently without boiling.
08 - Taste and adjust seasoning if necessary. Ladle into bowls, swirl with extra cream, and garnish with fresh basil leaves.
