Creamy Tomato Soup with Canned Tomatoes

1In a large pot, heat some oil over medium heat.

2Add the chopped onion (1), garlic (2 cloves), carrot (1), and celery. Cook until the vegetables are soft, about 5-7 minutes.

3Stir in the tomato paste (1 tablespoon) and cook for another 2 minutes to caramelize the paste.

4Add the canned tomatoes with their juices, sugar (1 teaspoon), basil, oregano, and vegetable broth (1 cup). Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, stirring occasionally.

5Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth, then return it to the pot.

6Stir in the heavy cream (½ cup) and let the soup simmer for another 5 minutes.

7Season with salt and pepper to taste.

8Serve the creamy tomato soup hot, garnished with fresh basil leaves for an extra touch of flavor.