Sauté the veggies. Heat the oil in a large stockpot over medium-high heat. Add the onion and carrot and sauté for 5-6 minutes, stirring occasionally, until softened. Add the garlic and tomato paste and sauté for 1-2 minutes, stirring frequently, until the garlic is fragrant.

Simmer. Add the tomatoes, vegetable stock, bay leaf, crushed red pepper flakes, oregano and salt and stir to combine. Use a wooden spoon or a potato masher to gently break up the large tomatoes. Continue cooking until the soup reaches a simmer, then reduce heat to medium-low, cover, and simmer for 10 minutes (if you’re in a hurry) to 30 minutes (if you have time, for greater depth of flavor).

Blend (optional). Remove and discard the bay leaf. Stir in the cream and basil until combined. Use an immersion blender or a traditional blender* to purée the soup until it reaches your desired consistency. (I like to only partially purée mine so that some chunky texture remains.) Stir in the feta until combined.

Season. Taste and season the soup with additional salt and pepper if needed.

Serve. Serve warm and enjoy!