Creamy Tomato Soup

Preparing the Soup Base In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrot, and celery. Cook until the vegetables are softened, about 5 minutes.

Seasoning the Soup Add the dried oregano, basil, red pepper flakes, paprika, and bay leaf. Stir and cook for another 2 minutes until fragrant.

Cooking the Soup Add the chopped tomatoes and vegetable broth. Bring to a simmer and cook for 20-25 minutes until the tomatoes are softened.

Blending the Soup Remove the bay leaf and using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth. Return the soup to the pot.

Adding Cream and Seasoning Stir in the heavy cream and season with salt and pepper. Simmer for an additional 5 minutes.

Serving the Soup Serve the creamy tomato soup hot, garnished with fresh basil leaves, a drizzle of olive oil, and croutons on the side.