In a large pot, on high, add extra viergin olive oil, sautee onion, celery and carrots. Season with salt and pepper.
Once the onion has become translucent, add the garlic.
Before the garlic starts burning, add the fresh tomatoes and season again with salt and pepper.
After the tomatoes start softening, add te strained tomatoes, oregano, chicken bouillon powder and cook for 5 more minutes on high.
Lower the heat to medium, cover the pot and let simmer for 5 more minutes.
Test the vegetable's tenderness, even if they are fork tender, let them simmer for 5-10 minutes with the lid only half way on.
Test the vegetables again, if they are fork tender, remove the pot from the heat and transfer the entire mixture to a blender. Blend until smooth.
Once the mixture is all blended, transfer back to the pot. Add the sugar, butter and pesto. Stir until well combined. Taste and season with more salt and pepper if needed.