Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Cut the onion in half and remove the skin. Make long thin cuts, following the lines on the onion, but not all the way through the root. Cut across these cuts to Food cut into small blocks or squares. Make sure they are all roughly the same size!dice finely.

Slice the celery into thin slices.

Peel the carrots, then cut in half lengthwise. Slice thinly into half moon shapes.

Roughly chop the tomatoes.

Finely mince the garlic using a chef’s knife, or alternatively a rasp.

Add the olive oil to a large pot and preheat for a minute over medium heat. Add the onions, carrots, celery and dried oregano and allow to cook for 5 minutes, or until the vegetables just begin to soften.

Add the garlic and allow to cook for 1 minute. Add the tomatoes, sugar and tomato paste and cook for another 2 – 3 minutes until the tomatoes begin to break down.

Add the stock and turn the heat to high to bring to a boil, then By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce the heat to low to simmer.

Allow the soup to simmer for 15 minutes until all the vegetables are softened.

Transfer to a blender and blend until smooth. Return to a pot, add the cream and basil and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt and pepper.