Quick Creamy Tomato Soup

2012-11-13
  • Yield : 4 servings
  • Prep Time : 5m
  • Cook Time : 15m
  • Ready In : 20m
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Ingredients

  • Two 15-ounce containers, chicken or vegetable stock/broth (preferred brand: Kitchen Basics)
  • One 28-ounce can concentrated crushed tomatoes
  • 1 cup heavy cream
  • Coarse salt and black pepper
  • 20 leaves fresh basil, cut into chiffonade, for garnish
  • Soup Toppers, for garnish, recipe follows
  • 4 slices crusty bread, 4 inches across, 1/4-inch thick-slice artisan breads at counter in market
  • 2 cloves cracked fresh garlic, optional
  • Extra-virgin olive oil
  • Freshly ground black pepper
  • 1/2 pound shredded cheese to compliment your soup: provolone, Asiago, Cheddar, Gruyere, Swiss, etc.

Method

Step 1

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.

Step 2

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.

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