Heat the olive oil in a large pot over medium heat.

Add the onion, garlic, carrots, and celery. Cook for 5 minutes until the vegetables are softened.

Add the tomatoes, vegetable broth, dried basil, dried oregano, salt, and pepper. Bring to a boil.

Reduce heat to low, cover, and simmer for 20 minutes.

Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches.

Taste and adjust the seasoning if needed. Serve hot.