Heat the olive oil in a large, heavy-based stockpot or Dutch oven over a medium-low heat. Add the chopped onion, carrot, and celery.

Cook gently for 10-12 minutes, stirring occasionally, until the vegetables are very soft and translucent but have not taken on any colour. This slow sweating process is crucial for building flavour.

Add the minced garlic and dried oregano and cook for another minute until fragrant, being careful not to let the garlic burn.

Pour in the two tins of plum tomatoes, using a wooden spoon to break them up against the side of the pot. Add the vegetable stock and the optional 1/2 tsp of sugar.

Bring the mixture to a simmer, then reduce the heat to low. Cover the pot with a lid and let it gently bubble away for 20 minutes. This allows the flavours to meld together.

Remove the pot from the heat. Add the fresh basil leaves to the soup.

Using an immersion blender, carefully blend the soup directly in the pot until it's completely smooth and velvety. What works best for me is tilting the pot slightly to ensure the blender head is fully submerged, which prevents splashing. If you don't have an immersion blender, allow the soup to cool slightly before blending in batches in a countertop blender.

Return the soup to a low heat if needed. Season generously with salt and black pepper to your liking. If you're using cream, stir it in now until fully incorporated. Do not let the soup boil after adding the cream.

Serve hot, garnished with a few extra basil leaves, a swirl of cream, or some crunchy croutons. It’s a wonderful partner to our Bruschetta Chicken for a full, Italian-inspired meal.