Ingredients:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, peeled and chopped
• 2 sticks of celery, chopped
• 3 garlic cloves, minced
• 2 cans of tomatoes in their juices (28 ounces or 800 grams)
• 2 cups vegetable broth or water
• 1 tsp dried basil
• 1 tsp dried thyme
• 1 tsp dried oregano
• fresh basil leaves, finely chopped
• sea salt and black pepper, to taste

Instructions:

• Heat up the olive oil in a medium saucepan over medium-low heat. Add the onion, carrot and celery. Cook, stirring occasionally, until the vegetables are completely soft, about 10 - 15 minutes. Add the garlic and cook for 1 or 2 minutes more, stirring occasionally.
• Increase the heat to medium and add the tomatoes, broth as well as dried basil, thyme and oregano to the pan. Simmer for another ten minutes.
• Remove the soup from the heat and cool slightly, about 10 minutes. Purée the soup directly in the saucepan using an immersion blender. You can also use a countertop blender or a food processor, carefully puréeing the soup in a couple of batches until smooth.
• Add salt and pepper to taste and some fresh basil leaves.