A hearty, meat-free tomato soup inspired by Orthodox Lenten foods. Simple, comforting, and naturally dairy-free, it relies on vegetables, tomato, and pantry staples to achieve a bright, silky soup.
Sauté aromatics: In a large pot, warm olive oil over medium heat. Add onion, carrot, celery, and garlic; cook until softened and translucent, about 6–8 minutes.
Add tomatoes and broth; bring to a gentle simmer. Season with oregano and basil if using.
Simmer: Reduce heat and simmer uncovered for 20 minutes to meld flavors.
Blend until smooth: Use an immersion blender or transfer to a blender in batches; blend until silky. Adjust thickness with additional broth if needed.
Season to taste and serve hot with a drizzle of olive oil or a pinch of black pepper if desired.
