Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 cans (28 ounces each) crushed tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup heavy cream (optional for added richness)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
2. Add carrot and celery, cook for another 5 minutes until vegetables are tender.
3. Pour in crushed tomatoes and vegetable broth. Stir in basil, oregano, salt, and pepper.
4. Bring the soup to a boil, then reduce heat and let it simmer for 20-30 minutes to allow flavors to meld.
5. If using, stir in heavy cream for added richness. Adjust seasoning as needed.
6. Serve hot, and enjoy your hearty tomato soup!

Yield: Approximately 6 servings

Time: 40-45 minutes