Kosher or coarse salt and freshly ground black pepper to taste
Fresh oreganobasil, or other herb to serve (optional)
Grated Parmesan to serveoptional
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.