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

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Homemade Vanilla Ice Cream

Recipe courtesy of Food Network Kitchen

Tomato Vegetable Casserole

Recipe courtesy of Giada De Laurentiis

Tomato Sauce for Canning

Recipe courtesy of Sean Timberlake

Ice Cream Cake

Recipe courtesy of Gale Gand

Heirloom Tomato Chow Chow

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Latest Stories