Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.

Add minced garlic and cook for another minute until fragrant.

Pour in crushed tomatoes and vegetable broth. Bring to a simmer.

Stir in dried basil, dried oregano, salt, and pepper.

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

Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender and blend until smooth (work in batches if necessary).

Taste and adjust seasonings as needed.