Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
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Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery; sauté until softened.
- Stir in the garlic and cook for an additional minute.
- Add the vegetable broth, diced tomatoes, oregano, thyme, salt, and pepper and bring to a simmer.
- Let the soup simmer for 20-30 minutes to let the flavors meld.
- Adjust seasoning to taste and serve warm, garnished with fresh parsley.
Notes
- For a creamier version, stir in a splash of cream or mascarpone. Can also be made with chicken broth for extra richness.