Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, finely diced
  • 2 stalks celery, finely diced
  • 4 cloves garlic, minced
  • 28 oz canned crushed tomatoes
  • 2 cups vegetable broth, low sodium
  • 1 tsp dried thyme

Instructions:

  1. Heat the olive oil over medium heat in a large pot or Dutch oven. Add the diced onion, carrots, and celery, sautéing for 6–8 minutes until onions are translucent and carrots have softened.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Pour in the crushed tomatoes, vegetable broth, and dried thyme. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes.
  4. Remove the pot from heat and use an immersion blender to process the soup until completely smooth.