Ingredients:

  • 1 tbsp olive oil
  • 1 medium (150g) yellow onion, diced
  • 2 medium (120g) carrots, finely diced
  • 3 cloves (15g) garlic, minced
  • 28 oz (794g) crushed tomatoes
  • 2 cups (480ml) low-sodium vegetable broth
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/8 tsp (0.5g) cayenne pepper
  • 1/2 cup (120ml) light cream or full-fat coconut milk
  • 1/4 cup (15g) fresh basil leaves, chiffonade
  • 1 tsp (5ml) lemon juice

Instructions:

  1. Heat the olive oil over medium heat in a large pot or Dutch oven. Add the diced onion and carrots and cook for 5–7 minutes until the onions are translucent and the carrots have softened. Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Pour in the crushed tomatoes and vegetable broth. Stir in the dried oregano, salt, black pepper, and cayenne pepper. Bring the mixture to a gentle simmer, then reduce heat to low and simmer for 10 minutes.
  3. Remove the pot from heat. Use an immersion blender to process the soup until completely smooth. Stir in the light cream (or coconut milk) and lemon juice. Fold in the fresh basil leaves just before serving.