3 pounds Florida tomatoes, roughly chopped
2 Florida carrots, roughly chopped
½ small onion, roughly chopped
2-4 cups vegetable broth (depending on desired consistency)
6-8 basil leaves, hand torn
2 garlic cloves, minced
½ lemon, juiced
1 teaspoon dried oregano
½ teaspoon crushed red pepper
1 teaspoon sugar
2 tablespoons olive oil
½ cup heavy cream
Several dashes hot sauce (optional)
Sea salt and fresh ground pepper, to taste
Preheat a large pot over medium-high heat and add olive oil. Add carrots, onions, garlic, oregano and crushed red pepper and sauté for 5 minutes or until slightly soft. Next add the tomatoes, broth, sugar, salt and pepper. Stir to combine, bring to a boil, then reduce to simmer. Cook for 15 to 20 minutes or until the carrots have softened. Add lemon juice, fresh basil, heavy cream and hot sauce (if using). Stir to combine. Remove from heat and allow to cool slightly. Taste and adjust seasoning if needed. Add lemon juice. Using a stand blender* or immersion blender, puree the soup until desired consistency is reached. Garnish with fresh basil and serve warm.
*If using a stand blender, puree soup in small batches. Steam from hot soup can cause severe burns.
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