Begin by gathering all your ingredients for the Creamy Tomato Feta Soup. Dice one medium white onion and finely chop one carrot. Mince a few cloves of garlic. Drain the San Marzano tomatoes, reserving the juice, and set everything aside.

In a heavy-bottomed pot, heat two tablespoons of olive oil over medium heat until shimmering. Add the diced onions and carrots, sautéing gently for 5-6 minutes until the onions turn translucent. Stir in the minced garlic and tomato paste, cooking for another 1-2 minutes until fragrant.

Pour in the whole San Marzano tomatoes, breaking them up with a spoon, along with the vegetable stock and reserved tomato juice. Season with dried oregano, a pinch of red pepper flakes, and sea salt. Stir together and bring to a gentle simmer over medium heat.

Cover the pot and reduce heat to low. Let the soup simmer for 10-30 minutes, stirring occasionally to prevent sticking. The longer it simmers, the richer the flavors.

Remove the bay leaf (if added) and pour in about a cup of heavy cream. Stir in a handful of fresh basil leaves. Blend the soup partially with an immersion blender until it reaches a creamy yet slightly chunky texture.

Stir in crumbled feta cheese, allowing it to melt slightly and enhance richness. Taste and adjust seasoning with salt and pepper as necessary.