Wash and core the tomatoes if using fresh. Roughly chop tomatoes. Dice the onion, carrot, and celery into small (1/4-1/2 inch) pieces so they soften quickly. Mince the garlic cloves.

Sauté aromatics

In a large heavy-bottomed pot or Dutch oven, heat 2 tbs olive oil over medium heat until shimmering. Add the diced onion, carrot, and celery (mirepoix) and a pinch of salt. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add garlic and tomato paste

Add the minced garlic and 1 tbs tomato paste (if using). Cook for 30–60 seconds, stirring constantly, until fragrant and the paste darkens slightly.

Add tomatoes and broth

Add the chopped fresh tomatoes or the 28 oz canned tomatoes (with juices) to the pot. Break up any whole tomatoes with your spoon. Pour in 3 cups of broth. Stir to combine.

Simmer

Bring the mixture to a gentle boil, then reduce heat to low and simmer, uncovered or partially covered, for 20–25 minutes to let flavors meld and the tomatoes soften further.

Seasoning & Finish

Season

After simmering, stir in 1 tsp sugar (to balance acidity), 1 tsp dried basil, 1 tsp dried oregano, 1 tsp salt, and 1 tsp freshly ground black pepper. Taste and adjust seasoning as needed.

Blend until smooth

Carefully puree the soup until smooth. You can use an immersion blender directly in the pot (blend until desired texture), or transfer the soup in batches to a countertop blender — if using a hot-liquid blender, vent the lid slightly and hold it down with a folded towel to avoid pressure buildup.

Finish with cream and butter

Return the blended soup to low heat. Stir in 1 cup heavy cream (or half-and-half) if using, and 1 tbs butter for extra richness. Warm gently (do not boil) for 3–5 minutes to combine.

Garnish (optional)

Ladle the soup into bowls and garnish with fresh basil leaves, a sprinkle of grated Parmesan, and croutons or toasted bread. Serve hot.