Heat olive oil in a large pot over medium heat. Add the chopped onion and a pinch of salt; cook, stirring occasionally, until translucent, about 5–7 minutes. Add the minced garlic and grated carrot and cook another 2–3 minutes until fragrant and softened.

Add tomatoes and simmer

Stir in the crushed tomatoes, tomato paste, and dried oregano. Pour in the vegetable broth and add the granulated sugar, kosher salt, and black pepper. Bring the mixture to a gentle simmer, reduce heat to low, and simmer, uncovered, for 20 minutes to let flavors meld.

Finish with basil and cream

Remove the pot from heat. Stir in the chopped fresh basil and heavy cream (if using). For a smoother texture, use an immersion blender to purée the soup until you reach the desired consistency, or carefully transfer in batches to a blender and return to the pot. Taste and adjust seasoning with additional salt and pepper as needed. Stir in the butter just before serving for a silky finish.

Keep the soup warm over the lowest heat while you prepare the salad and bread, stirring occasionally.

Salad – Mixed Greens with Lemon-Honey Vinaigrette

Make the vinaigrette

In a small bowl or jar, whisk together the lemon juice, honey, Dijon mustard, salt, and black pepper. Slowly whisk in the extra-virgin olive oil until the dressing is emulsified. Taste and adjust acidity or sweetness as desired.

Assemble the salad

Place the mixed greens in a large bowl. Add the halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Toss gently with just enough vinaigrette to coat the leaves (start with 2–3 tablespoons, add more if needed). Sprinkle the crumbled feta and toasted walnuts or seeds on top if using. Serve immediately.

Bread – Warm Herbed Ciabatta Slices

Prepare herbed butter

Preheat the oven to 375°F (190°C). In a small bowl, combine the softened butter, minced garlic, chopped parsley, and grated Parmesan (if using). Mix until smooth.

Toast the bread

Slice the ciabatta loaf into 1/2-inch slices. Spread a thin layer of herbed butter on each slice and place them on a baking sheet in a single layer. Bake for 6–8 minutes, or until edges are golden and butter is melted. For extra color, broil 1–2 minutes at the end—watch closely to avoid burning.

Remove from oven, sprinkle lightly with coarse sea salt, and serve warm alongside the soup and salad.