A delightful creamy tomato basil soup with enhanced flavors and a touch of elegance.
In a large saucepan, melt the butter over medium heat.
Using unsalted butter allows you to control the salt level in the soup.
Add the celery, carrot, onion, and garlic to the saucepan and sauté until the vegetables are tender.
Cut the vegetables into similar-sized pieces for even cooking.
Pour in the tomato juice, chicken broth, diced tomatoes, and tomato paste. Stir to combine.
Use a wooden spoon to scrape the bottom of the pan to incorporate any browned bits for extra flavor.
Season with dried basil, oregano, and ground pepper. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 30 minutes.
Simmering uncovered allows the soup to reduce and thicken, concentrating the flavors.
Blend the soup in batches until smooth, then return it to the saucepan.
Blend in small batches to avoid overfilling the blender, which can cause spills.
Stir in the sugar and fresh basil, then heat through.
Adding the fresh basil at the end preserves its vibrant flavor and color.
Ladle the soup into bowls and top each serving with a dollop of basil pesto.
Serve with a slice of crusty bread for a complete meal.
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