Instructions:
- Sauté the vegetables: In a large pot, sweat the onion, carrot, celery, and garlic in a bit of olive oil until softened.
- Create the base: Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, or
- until vegetables are tender.
- Blend the flavors: Add the fresh tomatoes, canned tomatoes, tomato puree, red bell pepper, and tomato paste
- to the pot. Simmer for an additional 10 minutes. Let cool slightly before blending until smooth using a blender
- or immersion blender.
- Season and serve: Stir in the basil, reserving some for garnish. Season with salt and pepper to taste. Serve hot, topped with fresh basil.
- Optional: For a creamier soup, stir in a dollop of Greek yogurt or vegan alternative before serving.
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