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1
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 soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
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2
Then add the cream to the soup and mix to combine. Process the soup through a food mill (**) into a bowl, discarding only the dry pulp that's left. Put the soup back into the pot. Reheat the soup over low heat just until hot and serve with julienned basil leaves and /or Parmesan toasts.
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3
**My Mom and I used an immersion blender to blend the soup. I love thick soups!
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4
For the Parmesan Toasts:
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5
Preheat the oven to 400 degrees F.
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6
Slice the baguette into cubes. Put the cubes of bread in a bowl.
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7
Drizzle olive oil over the top and sprinkle with salt and pepper. Then sprinkle lots of grated Parmesan on the toasts.
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8
Spread the cubes on a sheet pan lined with parchment paper.
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9
Bake for 5 to 10 minutes, until the cubes are lightly browned. Cool to room temperature.
