Quick Creamy Tomato Soup

Recipe Ingredients

2		Containers chicken or vegetable stock/brot - (15 oz ea)
		= (preferred brand: Kitchen Basics)
1		Concentrated crushed tomatoes - (28 oz)
1 cup	237ml	Heavy cream
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
20		Fresh basil leaves - cut into chiffonade
		Soup Toppers
4		Crusty bread, 4" across by 1/4" thick
		= (artisan breads at counter in market)
2		Fresh garlic cloves - cracked optional
		Extra-virgin olive oil
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Shredded cheese - to compliment soup
		= (provolone, Asiago, cheddar, Gruyere,
		Swiss, etc.)

Recipe Instructions

Combine broth and tomatoes in a 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 occasionally. With an immersion blender, puree soup. 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 rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1A33) - from the TV FOOD NETWORK

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