Kosher salt and freshly ground black pepper(to taste)
Fresh oregano(basil, or other herb, to serve; optional)
Grated Parmesan to serve(optional)
Instructions
Heat the oil in a large soup pot over medium heat. Add the onions and sauté for 3 minutes, until they start to soften, but don’t let them brown. Add the carrots and garlic and sauté for 3 minutes more, not allowing the vegetables to brown.
Add the fresh tomatoes, canned tomatoes, broth, and tomato paste to the pot, turn the heat to high, and bring to a simmer. Reduce the heat to medium-low and continue to gently simmer, uncovered, for another 20 minutes.
Either use an immersion blender (see recipe intro) to puree the soup until smooth right in the pot, or very carefully transfer the soup in batches to a food processor blender and puree until smooth. Taste and adjust the seasonings.
Serve hot.
Notes
This soup is great served with a sprinkle of Parmesan (I love those super thin shards you can buy. Or you can make them using a vegetable peeler and a block of Parm). Some fresh herbs on top are also lovely. Try basil or oregano or, if you can find it, chervil. Use vegetable broth and you will have a vegetable soup. Skip the Parm and the soup is vegan.