A delightful and creamy tomato and basil soup that is both comforting and easy to prepare.
Heat the olive oil in a large soup pot over medium heat.
Ensure the oil is hot enough to sizzle when adding the onion.
Add the onion, garlic, and carrot, and sauté until softened, stirring occasionally.
Cut the vegetables evenly to ensure they cook at the same rate.
Add the tomatoes and vegetable stock to the pot, and bring to a boil.
Crush the tomatoes slightly with the spoon to release their juices.
Reduce the heat and simmer until the vegetables are tender and the flavors meld together.
Cover the pot partially to retain moisture while allowing some evaporation.
Stir in the fresh basil leaves, then remove the pot from heat.
Tear the basil leaves to release their aroma before adding.
Using a stick blender, blend the soup until smooth and creamy.
Blend in batches if necessary to avoid overfilling the blender.
Season the soup with salt and pepper to taste, and serve hot.
Taste the soup before serving to adjust the seasoning as needed.
