Recipe courtesy of Ina Garten
Save Recipe Print
Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:
5 to 6 servings
Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:
5 to 6 servings

Ingredients

Directions

Watch how to make this recipe.

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.

Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

Pairs well with Sangiovese

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Tuscan Tomato and Bread Soup - Pappa al Pomodoro

Recipe courtesy of Anne Burrell

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Fully Loaded Baked Potato Soup

Recipe courtesy of Guy Fieri

Fresh Cranberry Relish

Recipe courtesy of JoAnn Cianciulli|Tyler Florence

Chicken Soup

Recipe courtesy of Ina Garten

7-Can Soup

Recipe courtesy of Ree Drummond

Cream Cheese Icing

Recipe courtesy of Ina Garten

Sour Cream Noodle Bake

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword