A flavorful and hearty Creole-inspired tomato soup, perfect for a cozy meal.
Heat the olive oil in a Dutch oven over medium heat.
Ensure the oil is hot enough to sizzle when vegetables are added.
Add the diced green pepper, onion, garlic, and celery to the pot and sauté until softened.
Stir frequently to prevent sticking and ensure even cooking.
Add the chopped tomatoes, vegetable broth, sugar, marjoram, basil, thyme, bay leaf, cayenne pepper, and black pepper to the pot.
Crush the tomatoes slightly with the spoon to release their juices.
Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
Cover the pot partially to retain moisture while allowing steam to escape.
Remove the bay leaf and blend the soup slightly for a chunky texture, or fully for a smooth consistency.
Use an immersion blender directly in the pot for convenience.
Serve the soup hot, garnished with fresh herbs if desired.
Pair with crusty bread or a side salad for a complete meal.
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