Heat 2 tbsp olive oil in a medium pot over medium heat. Add the chopped onion and grated carrot and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and tomato paste and cook 1–2 minutes more until fragrant and the tomato paste darkens slightly.

Simmer

Pour in the 28 oz crushed tomatoes and 2 cups stock. Stir in 1 tsp dried oregano and 1 tsp sugar. Bring the mixture to a gentle simmer, then reduce heat to low and simmer, uncovered, for 15–20 minutes to meld flavors.

Finish and blend

Remove the pot from heat. Stir in half the chopped fresh basil (reserve the rest) and the 1 tsp salt and 1/2 tsp black pepper. For a smooth soup, use an immersion blender to puree until silky, or transfer in batches to a blender and puree (carefully, venting lid). If desired, stir in 1/4 cup heavy cream to add richness.

Adjust and serve

Taste and adjust seasoning with more salt, pepper or a pinch of sugar as needed. Reheat gently if required. Ladle into bowls and garnish each with remaining chopped basil.

Salad — Mixed Greens with Lemon-Herb Vinaigrette

Make the vinaigrette: in a small bowl or jar combine 3 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1 tbsp chopped fresh parsley, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake until emulsified. Taste and adjust acidity or seasoning.

Assemble the salad: in a large bowl combine 8 cups mixed greens, 1 cup halved cherry tomatoes, 1/2 cup thinly sliced cucumber and 1/4 cup thinly sliced red onion. Drizzle the vinaigrette over the salad and toss gently to coat evenly.

Finish and plate: sprinkle 1/2 cup crumbled feta (or goat cheese) and 1/4 cup toasted pine nuts or sliced almonds over the salad. Serve immediately alongside the soup and bread.

Bread — Garlic-Herb Toasts

Preheat the oven to 400°F (200°C). Line a baking sheet with foil.

Prepare garlic-herb spread: in a small bowl combine 3 tbsp softened butter, 1 tbsp olive oil, 2 minced garlic cloves, 1 tbsp chopped fresh parsley and 1/4 tsp salt. Mix until smooth.

Spread and toast: arrange 12 slices of baguette on the prepared baking sheet. Spread each slice with the garlic-herb butter. Bake for 8–10 minutes until golden at the edges and crisp. For extra browning, broil 1–2 minutes, watching closely.

Serve warm with soup.