Chunky Mediterranean Tomato Soup Recipe

Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until fragrant and translucent.

Add diced carrots, zucchini, and red bell pepper to the pot and cook for 5 minutes, until slightly softened.

Pour in the diced tomatoes and vegetable broth. Stir in dried basil, dried oregano, salt, and pepper. Bring the soup to a boil, then reduce heat and simmer for 15 minutes.

Use an immersion blender or transfer the soup to a blender to blend until desired consistency is reached.

Serve the chunky Mediterranean tomato soup hot, garnished with fresh basil leaves.