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

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Lentil Soup

Recipe courtesy of Alton Brown

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Lasagna Soup

Recipe courtesy of Food Network Kitchen

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Roasted Tomato Soup

Recipe courtesy of Tyler Florence

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Homemade Tomato Soup

Recipe courtesy of Michael Chiarello

Black Bean Soup

Recipe courtesy of Dave Lieberman

Quick Creamy Tomato Soup

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories