3 (28 oz) cans organic diced tomatoes with basil (with juices)

3 ribs of celery, diced

3 carrots, peeled and diced

1 sweet yellow onion, diced

1 tablespoon minced garlic

1 carton (32 oz) organic chicken broth

½ cup white wine

2 bay leaves

1 tablespoon dried oregano

1 tablespoon dried basil

1 teaspoon kosher salt (or to taste)

Several cranks of fresh cracked black pepper

½ cup half-and-half

½ cup freshly grated Parmesan cheese

1 cup fresh basil, julienned + more for garnish

2 tablespoons olive oil

Heat olive oil in a large pot over medium heat. Add the diced celery, carrots, onion, and garlic. Sauté for 5–7 minutes until the vegetables are softened and fragrant.

Add the diced tomatoes (with their juices), chicken broth, white wine, bay leaves, oregano, dried basil, salt, and pepper. Stir well to combine. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 30 minutes, until the vegetables are very tender.

Before blending, remove and discard the bay leaves from the pot.

Use an immersion blender to puree the soup directly in the pot. If you do not have an immersion blender, carefully transfer the soup to a blender in batches, then return it to the pot.

Stir in the half-and-half, Parmesan cheese, and 1 cup of julienned fresh basil. Cook for another 5 minutes on low heat to warm through and meld the flavors.

Ladle the soup into bowls and garnish with additional julienned basil. Serve warm with crusty bread or a grilled cheese sandwich.