Classic Tomato Soup

Preparation In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery. Cook until the vegetables are softened, about 10 minutes.

Soup Base Add the canned tomatoes, vegetable broth, sugar, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.

Cream Mixture In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Slowly pour in the milk while whisking continuously until the mixture thickens. Stir in the heavy cream and cook for an additional 2-3 minutes.

Combine and Blend Transfer the soup base to a blender and blend until smooth. Return the soup to the pot and stir in the cream mixture. Heat the soup over low heat until warmed through.

Serve Ladle the tomato soup into bowls and garnish with fresh basil leaves. Add optional toppings such as grated Parmesan cheese, croutons, and freshly ground black pepper. Serve hot and enjoy!