Florida Tomato Soup
Ingredients
- 3-pounds tomatoes, roughly chopped
- 2 large carrots, roughly chopped
- ½ small onion, roughly chopped
- 2 to 4 cups vegetable broth, depending on desired consistency
- 6 to 8 basil leaves, hand torn
- 2 garlic cloves, minced
- ½ lemon, juiced
- 1 tsp. dried oregano
- ½ tsp. crushed red pepper
- 1 tsp. sugar
- 2 tbsp. olive oil
- ½ cup heavy cream
- Several dashes hot sauce, optional
- Sea salt, to taste
- Fresh ground pepper, to taste
Instructions
- Pre-heat a large pot, over medium-high heat, and add olive oil.
- Add carrots, onions, garlic, oregano, and crushed red pepper; sauté for 5 minutes or until slightly soft.
- Add the tomatoes, broth, sugar, salt and pepper; stir to combine; bring to a boil; reduce to simmer.
- Cook for 15 – 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 necessary.
- 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.
Notes
If using a stand blender, puree soup in small batches. Steam from hot soup can cause severe burns.