1-Heat 1 tablespoon olive oil in a large stockpot over medium-high heat.

2-Add 1 medium white onion, diced, and 1 medium carrot, finely diced; sauté for 5-6 minutes until softened.

3-Add 5 large cloves garlic, minced, and 2 tablespoons tomato paste; sauté for 1-2 minutes until fragrant.

4-Add 2 cans (28 ounces each) canned whole tomatoes with their juices, 2 cups vegetable stock, 1 bay leaf, 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon dried oregano, and 1/2 teaspoon fine sea salt.

5-Break up the large tomatoes using a wooden spoon or potato masher.

6-Bring the mixture to a simmer, then reduce heat to medium-low, cover, and simmer for 10 to 30 minutes depending on how deep you want the flavors.

7-Remove and discard the bay leaf.

8-Stir in 1/2 cup heavy cream and 1/2 cup fresh basil leaves until everything combines smoothly.

9-Blend the soup to your preferred consistency, whether smooth or chunky, using an immersion blender or a traditional one (make sure to cool it slightly if using a regular blender).

10-Stir in 6 ounces crumbled feta cheese.

11-Season with additional salt and pepper if needed.

12-Serve warm and enjoy your Tomato Feta Soup right away.