– Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced carrot, and diced celery. Sauté until the vegetables are softened and the onions turn translucent. – Add the Tomatoes: Add the diced tomatoes to the pot and cook for a few minutes until they start to release their juices. – Simmer with Broth: Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 15-20 minutes, allowing the flavors to meld together and the vegetables to become tender. – Blend Smooth: Use an immersion blender or transfer the soup to a blender in batches to puree until smooth. Be cautious when blending hot liquids. – Season and Finish: Return the soup to the pot and stir in the chopped fresh basil. Season with salt and pepper to taste. If you prefer a creamy tomato soup, add the heavy cream and stir until well combined. Heat the soup gently, but do not let it boil once the cream is added. – Serve and Enjoy: Ladle the warm Fresh Tomato Soup into bowls, garnish with additional basil if desired, and serve with crusty bread or croutons.