Heat oil in large saucepan over medium heat. Add onion and garlic and cook 3 to 4 min., or until onion starts to soften.
Add carrots, celery and tomato paste. Cook 2 min. Add tomatoes and vegetable broth. Bring to a boil over high heat, then immediately reduce heat to low and simmer, stirring occasionally, 15 to 20 min., until vegetables are tender and tomatoes start to break apart.
Remove from heat. Using an immersion blender, purée soup until smooth. Stir in chopped basil. Divide into bowls. Garnish with basil leaves just before serving.
For cream of tomato soup, add 1 cup (250 mL) 18% table cream before puréeing.