Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 6 cups vegetable broth
  • 2 medium Yukon Gold potatoes, peeled and cubed
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup fresh basil leaves, chiffonade
  • 1 tbsp lemon juice

Instructions:

  1. Heat the olive oil in a stockpot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 6–8 minutes until the onions are translucent and the carrots have softened slightly.
  2. Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep mahogany color and smells fragrant.
  3. Pour in the crushed tomatoes and broth, scraping the bottom of the pot to release any browned bits.
  4. Add the cubed potatoes, dried oregano, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to low.
  5. Cover and simmer for 25–30 minutes, or until the potatoes are fork-tender and the soup has thickened.
  6. Stir in the fresh basil and lemon juice just before serving to preserve the aromatics.