Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 1 medium carrot, finely diced
- 5 large cloves garlic, minced
- 2 tablespoons tomato paste
- 2 (28-ounce) cans whole San Marzano tomatoes
- 2 cups vegetable stock
- 1 bay leaf
- 1/2 teaspoon each: crushed red pepper flakes, dried oregano, fine sea salt
- 1/2 cup heavy cream
- 1/2 cup (0.5 ounces) fresh basil leaves
- 6 ounces crumbled feta
Instructions
- Sauté the veggies. Heat the oil in a large stockpot over medium-high heat. Add the onion and carrot and sauté for 5-6 minutes, stirring occasionally, until softened. Add the garlic and tomato paste and sauté for 1-2 minutes, stirring frequently, until the garlic is fragrant.
- Simmer. Add the tomatoes, vegetable stock, bay leaf, crushed red pepper flakes, oregano and salt and stir to combine. Use a wooden spoon or a potato masher to gently break up the large tomatoes. Continue cooking until the soup reaches a simmer, then reduce heat to medium-low, cover, and simmer for 10 minutes (if you’re in a hurry) to 30 minutes (if you have time, for greater depth of flavor).
- Blend (optional). Remove and discard the bay leaf. Stir in the cream and basil until combined. Use an immersion blender or a traditional blender* to purée the soup until it reaches your desired consistency. (I like to only partially purée mine so that some chunky texture remains.) Stir in the feta until combined.
- Season. Taste and season the soup with additional salt and pepper if needed.
- Serve. Serve warm and enjoy!