Measurements

• 4 cups organic tomatoes
• 1 medium onion
• 2 cloves garlic
• 1 medium carrot
• 1 stalk celery
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon organic sugar
• 4 cups vegetable broth
• 1/2 cup coconut cream (for vegan option)

Preparation Method

• Heat olive oil in a large pot over medium heat.
• Add chopped onions, garlic, carrots, and celery.
• Sauté until onions are translucent.
• Add chopped tomatoes, salt, black pepper, basil, oregano, thyme, and bay leaves.
• Stir well.
• Pour in vegetable broth and bring to a boil.
• Reduce heat and let simmer for 30 minutes.
• Remove bay leaves and blend the soup until smooth using an immersion blender.
• Stir in coconut cream for a creamy texture.
• Adjust seasoning with salt and pepper to taste.
• Serve hot, garnished with fresh basil if desired.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.