Recipe courtesy of Ina Garten
Total:
1 hr 15 min
Active:
15 min
Yield:
5 to 6 servings
Level:
None
Total:
1 hr 15 min
Active:
15 min
Yield:
5 to 6 servings
Level:
None

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

IDEAS YOU'LL LOVE

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Fresh Pizza Dough

Recipe courtesy of Tyler Florence

Tomato, Mozzarella and Basil Bruschetta

Recipe courtesy of Giada De Laurentiis

Shrimp and Scallops in Garlic Cream Sauce

Recipe courtesy of Robert Irvine

Hangover Soup

Recipe courtesy of Guy Fieri

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Creamy Cucumber Salad

Recipe courtesy of Ina Garten

Blueberry Cobbler with Lemon Honey Ice Cream

Recipe courtesy of Nancy Fuller

Sour Cream Coffee Cake

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking