In a large saucepan heat the olive oil over medium heat. Add the diced onion, carrot and celery. Cook until the onion is soft and before it browns.
Add the diced garlic and salt to the mixture and heat for about 3 minutes more.
Increase the heat to medium high and add the can of tomatoes to the saucepan. Crush the tomatoes with a wooden spoon and stir. Cook until the tomatoes begin to soften. About 10 minutes.
Add the dried basil and fresh pepper to the saucepan.
Add the chicken broth to the saucepan and adjust the heat so you get a medium simmer. Cook for approximately 15 minutes.
Remove the saucepan from the heat and allow to cool for 10 minutes.
Puree the soup in the saucepan with an immersion blender until creamy.
Season to taste and serve warm.