Recipe courtesy of Ina Garten
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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

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