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Florida Tomato Soup

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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.