1-First, prepare all ingredients by dicing the white onion and carrot, mincing the garlic cloves, and opening the cans of tomatoes. This step, often called mise en place, helps everything go smoothly and keeps the kitchen organized. It’s a great habit for busy parents or working professionals who want to cook efficiently.

2-Next, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion, carrot, and minced garlic, sautéing until they soften and release their aroma, which takes about 5 minutes. This builds a strong base for the soup’s flavor, drawing out the natural sweetness from the vegetables.

3-Once the veggies are ready, stir in 2 tablespoons of tomato paste and cook for another minute to deepen the taste. Then, add the 2 cans of whole canned tomatoes, 2 cups of vegetable stock, 1 bay leaf, 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon dried oregano, and 1/2 teaspoon fine sea salt. Bring this mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld together.

4-After simmering, remove the bay leaf to avoid any unwanted texture. Stir in 1/2 cup heavy cream and 1/2 cup fresh basil leaves for a creamy finish. Use an immersion blender to puree the soup to your desired consistency smooth or slightly chunky. Finally, mix in 6 ounces of crumbled feta cheese and adjust seasoning with salt and pepper before serving warm.