Step 1

Melt the butter over medium-low heat in a large stock pot or Dutch oven.

Step 2

Once the butter has fully melted, add the onion, celery, and garlic, and bring it simmer for about 5 minutes. Stir it all up every now and then to avoid any burning.

Step 3

Pour the tomatoes and their juices into the pot, then add the vegetable broth, heavy cream, sugar, oregano, salt, and pepper. Bring to a boil and then reduce the heat to a simmer for about 10 minutes.

Step 4

Place the immersion blender into the soup and blend on medium-high speed until the soup reaches your preferred consistency.

Step 5

Carefully transfer the soup to the blender container. You'll likely need to blend the soup in batches. Careful not to overfill it—the liquid is hot and you don't want any spills! Blend the soup until you reach your desired consistency. With a high-powered blender, you can achieve a very silky smooth soup

Step 6

Once the soup is blended, give it a taste and adjust the seasoning if necessary. See the recipe notes for how to deal with a soup that tastes too acidic.