In a pot, sauté onions, garlic, celery, and carrot until softened.
Add the vine-ripened and cherry tomatoes, Jovial crushed tomatoes, crushed red pepper, sea salt, pepper, and oregano.
Pour in the broth and bring to a simmer.
Let it cook until the vegetables are tender.
Use a hand blender to puree the soup until smooth.
Stir in chopped basil, and serve garnished with additional basil.