Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.
Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.
Fire Roasted Tomato Soup
Carrabba's Fire Roasted Tomato Basil Soup
3 (14 oz) cans of hunt's fire roasted tomatoes
5 garlic cloves, chopped
1 yellow onion, diced)
2 cups chicken stock
1 cup heavy whipping cream
1/2 tablespoon sugar (optional)
2 ounces olive oil
15 -20 fresh basil leaves, rolled and cut into a chiffonade
salt and pepper
In a heavy pot on medium high heat, pour in the olive oil and throw in the onion until translucent. Add the chopped garlic and heat with the onion for about four minutes. Next, add the cans of fire roasted tomatoes including the juice to the pan and cover for about 15 minutes. Make sure you stir your mixture every few minutes. With the lid off the pan, add the chicken broth and heavy whipping cream and bring the pot to a simmer. The mixture should start to thicken as it reduces. This should take about 10 minute You want the soup to be somewhat thicken but not soupy. If your soup is a bit thin, let it simmer a bit longer while occasionally stirring. When it comes to the right consistency, add the fresh basil (reserve some for a garnish) and season to taste with the salt and pepper. Lower your heat to medium and cook for 5 minutes more. Now it's time to get out your blender. With a ladle, place the soup mixture in the blender and puree until smooth. You can do this in batches as well. Please use caution when handling the mixture and blender as it could burn your hand as you press down on the lid. I suggest using a small kitchen towel to prevent this. After the soup is smooth, pour the soup back into the original pan and check for consistency. Serve with a small sprinkle of the reserved bail as a garnish. Excellent with crusted bread or toasted crostinis.