Quick Creamy Tomato Soup
As we are all on storm watch here in the North East, I am planning what we will do while being shut in for the weekend. I have lots of books and magazines piling up that I am going to tackle and we have few puzzles that we will work on, as a family, while making hot chocolate, cookies and warm soup. I tried this one yesterday and it got rave reviews from my little food critics. I think you will love it too!!!!
Quick Creamy Tomato Soup
adapted from Rachel Ray
image Food Network
Ingredients:
2 (15 oz) containers chicken stock
1 (28 oz) can crushed tomatoes
1 cup heavy cream (I used fat free 1/2 & 1/2)
coarse salt and black pepper
20 basil leaves cut chiffonaide, for garnish
soup toppers, for garnish: recipe follows
Soup Toppers:
4 slices crusty bread
2 cloves cracked fresh garlic optional
extra virgin olive oil
freshly ground pepper
1/2 pound shredded cheese to compliment your soup:provelone, Asiago, Cheddar, Greuyre, Swiss, etc.
Combine broth and tomatos in medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occassionally. Serve bowls of soup with basil chiffonade and floating soup toppers.
Soup Toppers:
Toast bread slices in your toaster until golden. Rub the toasted bread with crushed garlic, if using. Arrange bread on baking sheet. Drizzle each slice with oil and top with a grind of pepper and a layer of shredded cheese. Place under the broiler to melt cheese until toppers are golden brown in color.
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