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

Cream of Asparagus Soup

Recipe courtesy of Sandra Lee

Cream of Wild Mushroom Soup

Recipe courtesy of Ina Garten

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Homemade Tomato Soup

Recipe courtesy of Michael Chiarello

Fresh Tomato Soup With Grilled Cheese

Recipe courtesy of Food Network Kitchen

Pasta with Tomato Cream Sauce

Recipe courtesy of Ree Drummond

Cream of Broccoli Soup

Roasted Tomato Soup

Recipe courtesy of Tyler Florence

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking