664 Cal (4x 166)

2 Tbsp. olive oil
1 red onion
2 carrots
2 cloves garlic
2½ lbs. tomatoes
1 tsp. sugar
1 Tbsp. tomato paste
3 Tbsp. basil leaves
2 cups chicken stock
2 tsp. salt
1¼ tsp. pepper
½ cup cream

  • Saute onion and carrots 10 minutes.
  • Add garlic and saute 1 minute.
  • Add tomatoes, sugar, tomato paste, basil, stock, salt and pepper.
  • Bring to a boil, then simmer uncovered 30-40 minutes until tomatoes are very tender.
  • Purée in food processor (or using immersion blender), and add cream.

Source: http://www.foodnetwork.com/recipes/ina-garten/cream-of-fresh-tomato-soup-recipe.html