664 Cal (4x 166)

2 Tbsp. olive oil
1 red onion, sliced
2 carrots, sliced

  • heat oil in a large pot and saute onion and carrots 10 minutes

2 cloves garlic
1 Tbsp. tomato paste

  • add to pot and saute 1 minute

2½ lbs. tomatoes
1 tsp. sugar
3 Tbsp. basil leaves
2 cups chicken stock
2 tsp. salt
1¼ tsp. pepper

  • add to pot, bring to a boil, then reduce heat and simmer 30-40 minutes, until tomatoes are very tender
  • purée in blender (or using immersion blender)

½ cup cream (optional)

  • stir into soup to make a creamy soup

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