Tomato Soup with Roasted Vegetables

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sliced carrots. Sauté for about 8–10 minutes, until the vegetables soften and the onion becomes translucent. The carrots will release their natural sugars, which will help neutralize the acidity of the tomatoes.

Add the crushed garlic and oregano. Sauté for another 1 minute until the garlic becomes fragrant, being careful not to let it brown.

Stir in the peeled tomatoes (along with their juice) and pour in the vegetable broth. Bring the liquid to a boil, then reduce the heat and simmer covered for 20–25 minutes, until all the flavors combine and the carrots are completely softened.

Remove the pot from the heat. Stir in the fresh basil. Carefully blend the soup with an immersion blender until smooth and creamy. Season to taste with salt and pepper. Serve warm.